A sensory description of boar taint and the effects of crude and dried chicory roots (Cichorium intybus L.) and inulin feeding in male and female pork

Author:

Byrne Derek V.,Thamsborg Stig M.,Hansen Laurits L.

Publisher

Elsevier BV

Subject

Food Science

Reference69 articles.

1. ASTM. (1986). Physical Requirements. Guidelines for Sensory Evaluation Laboratories. STP 913. Pennsylvania: American Society for Testing and Materials.

2. Production and absorption of skatole to portal vein blood following tryptophan infusion to the hindgut;Agergaard,1998

3. Absorption of skatole to portal vein blood and liver turnover in entire male pigs using an in vivo animal model;Agergaard,1998

4. Concentrations of fat and plasma 5 α-androstenone and plasma testosterone in boars selected for rate of body weight gain and thickness of back fat during growth, sexual maturation and after mating;Andresen;Journal of Reproduction and Fertility,1976

5. Investigation of factors responsible for the development of boar taint;Babol;Food Research International,1996

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