Acceptability of boar meat by consumers depending on their age, gender, culinary habits, and sensitivity and appreciation of androstenone odour-Reference-Cited by-同舟云学术

Acceptability of boar meat by consumers depending on their age, gender, culinary habits, and sensitivity and appreciation of androstenone odour

Published:2003-08 Issue:4 Volume:64 Page:433-440
ISSN:0309-1740
Container-title:Meat Science
language:en
Short-container-title:Meat Science

Author:

Font i Furnols M,Gispert M,Diestre A,Oliver M.A

Publisher

Elsevier BV

Subject

Food Science

Reference43 articles.

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4. Characterization of the swine sex odor (SSO) components in Boar Fat Volatiles;Beery;Journal of Food Science,1971

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