1. Quantitative and certain qualitative properties and sensoric evaluations of meat from young boars, gilts and castrates of Yorkshire pigs;Anastasijević,1981
2. Qualités organoleptiques des viandes de porcs mâles entiers ou castrés: composition des graisses et odeurs sexuelles chez les races hypermusclées;Bonneau;Ann. Zootech.,1979
3. Conséquences des processus technologiques de transformation des viandes de porc mâle sur la teneur en androsténone des graisses;Bonneau;Ann. Technol. Agric.,1980
4. Production and quality of boar and castrate bacon. 2. Consumer and panel response to bacon and fat samples;Cowan;Ir. J. Food Sci. Technol.,1981
5. Consumer testing of pork and processed meat from boars: the influence of fat androstenone level;Desmoulin;Livest. Prod. Sci.,1982