Evaluation of techniques used to extend shelf-life and methods for analysis of rendered protein meals in pet foods
Title: Evaluation of Techniques Used to Extend Shelf-life and Methods for Analysis of Rendered Protein Meals in Pet Foods Principal Investigator: Greg Aldrich, Kansas State University Keywords: 2012, Aldrich, oxidation, pett food, rancidity, oxidation, protein meals, PV, meat and bone meal, poultry by-product meal Year: 2012 Objective: To determine the efficacy of rapid methods (e.g. … Continued