Boar taint detection: A comparison of three sensory protocols
Author:
Funder
Federal Ministry of Food and Agriculture
Publisher
Elsevier BV
Subject
Food Science
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2. Modifying Headspace Sampling Environment Improves Detection of Boar Taint Compounds in Pork Fat Samples;Chemosensors;2023-10-28
3. Can sensory boar taint levels be explained by fatty acid composition and emitted volatile organic compounds in addition to androstenone and skatole content?;Meat Science;2023-01
4. Novel ECL Method for the Determination of Skatole in Porcine Adipose Tissue;Analytical Chemistry;2022-04-15
5. Comprehensive SPME-GC-MS Analysis of VOC Profiles Obtained Following High-Temperature Heating of Pork Back Fat with Varying Boar Taint Intensities;Foods;2021-06-07
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