Effects of live weight and processing on the sensory traits, androstenedione concentration and 5-alpha-androst-16-en-3-one (androstenone) concentration in boar meat-Reference-Cited by-同舟云学术

Effects of live weight and processing on the sensory traits, androstenedione concentration and 5-alpha-androst-16-en-3-one (androstenone) concentration in boar meat

Published:2009-07 Issue:3 Volume:82 Page:399-404
ISSN:0309-1740
Container-title:Meat Science
language:en
Short-container-title:Meat Science

Author:

Coker M.D.,West R.L.,Brendemuhl J.H.,Johnson D.D.,Stelzleni A.M.

Publisher

Elsevier BV

Subject

Food Science

Reference32 articles.

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