Contributions of fat androstenone and skatole to boar taint: II. Eating quality of cooked hams-Reference-Cited by-同舟云学术

Contributions of fat androstenone and skatole to boar taint: II. Eating quality of cooked hams

Published:1992-08 Issue:1 Volume:32 Page:81-88
ISSN:0301-6226
Container-title:Livestock Production Science
language:en
Short-container-title:Livestock Production Science

Author:

Bonneau M.,Le Denmat M.,Vaudelet J.C.,Veloso Nunes J.R.,Mortensen A.B.,Mortensen H.P.

Publisher

Elsevier BV

Subject

General Veterinary,Animal Science and Zoology

Reference8 articles.

1. Qualités organoleptiques des viandes de porcs mâles entiers our castrés: composition des graisses et odeurs sexuelles chez les races hypermusclées;Bonneau;Ann. Zootech.,1979

2. Conséquences des processus technologiques de transformation des viandes de porc mâle sur la teneur en androsténone des graisses;Bonneau;Ann. Technol. Agric,1980

3. Contributions of fat androstenone and skatole to boar taint: I. Sensory attributes of fat and pork meat. Livest;Bonneau;Prod. Sci.,1992

4. Consumer testing of pork and processed meat from boars: the influence of fat androstenone levels;Desmoulin;Livest. Prod. Sci.,1982

5. Panel acceptability of products containing boar meat;Pearson;J. Anim. Sci.,1971

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