Aldrich, Greg
Publications
Pet food palatability evaluation: A review of standard assay techniques and interpretation of results with a primary focus on limitations. 2015. Aldrich, C.G., K. Koppel. Animals, 5:43-55.
The effects of cooking process and meat inclusion on pet food flavor and texture characteristics. 2014. Koppel, K., M. Gibson, S. Alavi, G. Aldrich. Animals, 4:254-271.
Raw materials for feeds (aqua, pet, swine and poultry): Focus on nutrition. pages 29-53 in Extruders and Expanders in Pet Food, Aquatic and Livestock Feeds. M. Riaz, ed. Agrimedia GmbH, Germany. 2007
Rendered products in pet food. Pages 159-177 in Essential Rendering: All About the Animal By-Products Industry. D.L. Meeker, ed., Kirby Lithographic Company, Inc., Arlington, VA. 2006
Oxidized lipid depresses canine growth, immune function, and bone formation. Turek, J., Watkins, B., Schoenlein, I., Allen, K., Hayek, M., Aldrich, G. Journal of Nutritional Biochemistry, 14: 24-31. 2003
The effects of dry extrusion temperature of whole soybeans on digestion of protein and amino acids by steers. Orias, Fl., Aldrich, G., Elizalde, J., Bauer, L., Merchen, N., Journal of Animal Science, 80(9): 2493-2501. 2002
