The combined use of GC, PDSC and FT-IR techniques to characterize fat extracted from commercial complete dry pet food for adult cats

The combined use of GC, PDSC and FT-IR techniques to characterize fat extracted from commercial complete dry pet food for adult cats

This study aims to compare the quality of fat extracted from different priced dry pet food for adult cats through classical and instrumental methods: pressure differential scanning calorimetry (PDSC), Fourier transform infrared spectroscopy (FT-IR) or gas chromatography (GC). Fat extracted from pet...

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Bibliographic Details
Main Authors: Zglińska Klara, Niemiec Tomasz, Bryś Joanna, Bryś Andrzej, Łozicki Andrzej, Kosieradzka Iwona, Koczoń Piotr
Format: Article
Language:English
Published: De Gruyter 2020-09-01
Series:Open Chemistry
Subjects:
pet food
fat quality
cat complete food
commercial feeds
oxidative stability
Online Access:https://doi.org/10.1515/chem-2020-0146

Internet

https://doi.org/10.1515/chem-2020-0146

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