The Effects of Cooking Process and Meat Inclusion on Pet Food Flavor and Texture Characteristics

Author： Koppel Kadri   Gibson Michael   Alavi Sajid   Aldrich Greg  

Publisher： MDPI

E-ISSN： 2076-2615|4|2|254-271

ISSN： 2076-2615

Source： Animals, Vol.4, Iss.2, 2014-05, pp. : 254-271

Access to resources Favorite

Disclaimer: Any content in publications that violate the sovereignty, the constitution or regulations of the PRC is not accepted or approved by CNPIEC.

Previous Menu Next

Related content

The Effects of Fiber Inclusion on Pet Food Sensory Characteristics and Palatability

By Koppel Kadri   Monti Mariana   Gibson Michael   Alavi Sajid   Donfrancesco Brizio Di   Carciofi Aulus Cavalieri  

Animals, Vol. 5, Iss. 1, 2015-02 ,pp. : 110-125

MDPI

Access to resources Recommend Favorite

The Impact of Rendered Protein Meal Oxidation Level on Shelf-Life, Sensory Characteristics, and Acceptability in Extruded Pet Food

By Chanadang Sirichat   Koppel Kadri   Aldrich Greg  

Animals, Vol. 6, Iss. 8, 2016-07 ,pp. : 44-44

MDPI

Access to resources Recommend Favorite

Conventional and Innovative Processing of Milk for Yogurt Manufacture; Development of Texture and Flavor: A Review

By Sfakianakis Panagiotis   Tzia Constatnina  

Foods, Vol. 3, Iss. 1, 2014-03 ,pp. : 176-193

MDPI

Access to resources Recommend Favorite

Meat Quality Derived from High Inclusion of a Micro-Alga or Insect Meal as an Alternative Protein Source in Poultry Diets: A Pilot Study

By Altmann Brianne A.   Neumann Carmen   Velten Susanne   Liebert Frank   Mörlein Daniel  

Foods, Vol. 7, Iss. 3, 2018-03 ,pp. : 34-34

MDPI

Access to resources Recommend Favorite

Pet Food Palatability Evaluation: A Review of Standard Assay Techniques and Interpretation of Results with a Primary Focus on Limitations

By Aldrich Gregory C.   Koppel Kadri  

Animals, Vol. 5, Iss. 1, 2015-01 ,pp. : 43-55

MDPI

Access to resources Recommend Favorite