Influence of Mineral Source and Inclusion Levels of Iron, Copper and Zinc on the Oxidative Stability of Extruded Cat Food

Author:

da Silva Ingrid Caroline,Santos Patrícia Daniele Silva,dos Santos Júnior Oscar Oliveira,Rocha Maurício Adriano,Janeiro Vanderly,Volpato Josiane Aparecida,Lazzari Anderson,Vasconcellos Souza Souza

Publisher

Elsevier BV

Reference52 articles.

1. Extrusion and extruded products: Changes in quality attributes as affected by extrusion process parameters: A Review;M S Alam;Critical Reviews in Food Sci. Nutr,2016

2. Pet food palatability evaluation: A review of standard assay techniques and interpretation of results with a primary focus on limitations;G C Aldrich;Animals,2015

3. Reactive extrusion: A review of the physicochemical changes in food systems;B Arora;IFSET,2020

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