The impact of rendered protein meal oxidation level on shelf-life, sensory characteristics, and acceptability in extruded pet food

Animals

Volumn 6, Issue 8, 2016, Pages

  Chanadang, Sirichat ^a   Koppel, Kadri ^a   Aldrich, Greg ^a  

^a KANSAS STATE UNIVERSITY   (United States)

Author keywords

Aroma; Beef meat and bone meal; Chicken byproduct meal; Rancidity

Indexed keywords

EID: 84983085016     PISSN: None     EISSN: 20762615     Source Type: Journal    
DOI: 10.3390/ani6080044     Document Type: Article

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