Open AccessSensory attributes, dog preference ranking, and oxidation rate evaluation of sorghum-based baked treats supplemented with soluble animal proteins
Author(s) -
Krystina A Lema Almeida,
Kadri Koppel,
Charles G Aldrich
Publication year - 2022
Publication title -
journal of animal science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.928
H-Index - 156
eISSN - 1525-3015
pISSN - 0021-8812
DOI - 10.1093/jas/skac191
Subject(s) - food science , sorghum , mouthfeel , aroma , sensory analysis , chemistry , biology , microbiology and biotechnology , agronomy , raw material , organic chemistry
Accelerating Research
Robert Robinson Avenue,
Oxford Science Park, Oxford
OX4 4GP, United Kingdom
Address
John Eccles HouseRobert Robinson Avenue,
Oxford Science Park, Oxford
OX4 4GP, United Kingdom