Effects of drying temperature and time of a canine diet extruded with a 4 or 8 mm die on physical and nutritional quality indicators
- Autor
- TRAN, Q. D1 ; HENDRIKS, W. H1 ; VAN DER POEL, A. F. B1
[1] Animal Nutrition Group, Department of Animal Sciences, Wageningen University, Marijkeweg 40, 6709 PG Wageningen, Netherlands - Fuente
Animal feed science and technology. 2011, Vol 165, Num 3-4, pp 258-264, 7 p ; ref : 1/4 p
- CODEN
- AFSTDH
- ISSN
- 0377-8401
- Campo Científico
- Food science technology; Animal sciences, zootechny, veterinary medicine
- Editor
- Elsevier, Amsterdam
- País de la publicación
- Netherlands
- Tipo de documento
- Article
- Idioma
- English
- Palabra clave de autor
- Amino acids Canine diet Drying Extrusion Fatty acids Reactive lysine
- Palabra clave (fr)
- Acide gras Effet température Extrusion Indicateur nutritionnel Lysine Régime alimentaire Séchage Valeur nutritive Aminoacide Lipide
- Palabra clave (in)
- Fatty acids Temperature effect Extrusion Nutritional indicator Lysine Diet Drying Nutritive value Aminoacid Lipids
- Palabra clave (es)
- Acido graso Efecto temperatura Extrusión Indicador nutricional Lisina Régimen alimentario Secado Valor nutritivo Aminoácido Lípido
- Clasificación
- Pascal
- 002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A35 Food industries / 002A35B Food industries / 002A35B15 Feed and pet food industries
- Disciplina
- Agrifood industries
- Procedencia
- Inist-CNRS
- Base de datos
- PASCAL
- Identificador INIST
- 24167331
Sauf mention contraire ci-dessus, le contenu de cette notice bibliographique peut être utilisé dans le cadre d’une licence CC BY 4.0 Inist-CNRS / Unless otherwise stated above, the content of this bibliographic record may be used under a CC BY 4.0 licence by Inist-CNRS / A menos que se haya señalado antes, el contenido de este registro bibliográfico puede ser utilizado al amparo de una licencia CC BY 4.0 Inist-CNRS
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DOI
10.1016/j.anifeedsci.2011.03.009 
https://dx.doi.org/10.1016/j.anifeedsci.2011.03.009
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