The Effects of Cooking Process and Meat Inclusion on Pet Food Flavor and Texture Characteristics
The pet food industry is an important portion of the food and feed industries in the US. The objectives of this study were (1) to determine cooking method (baking or extrusion), meat inclusion (0 or 20%), and extrusion thermal to mechanical energy ratios (low, medium, and high) effects on sensory an...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2014-05-01
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| Series: | Animals |
| Subjects: | |
| Online Access: | http://www.mdpi.com/2076-2615/4/2/254 |