Nutritional evaluation and palatability of pet biscuits for dogs
Abstract The study's aim was to evaluate the microbiological, nutritional, textural quality and palatability of pet biscuits made with the inclusion of three flours. The treatments were chicken viscera flour (CVF), commercial Nile tilapia flour (FF) and mixed fish flours of several species (FVF...
| المؤلفون الرئيسيون: | , , , , , , , , , , , , , |
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| التنسيق: | مقال |
| اللغة: | English |
| منشور في: |
Instituto de Tecnologia de Alimentos (ITAL)
2023-08-01
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| سلاسل: | Brazilian Journal of Food Technology |
| الموضوعات: | |
| الوصول للمادة أونلاين: | http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1981-67232023000100424&lng=en&tlng=en |