Effect of processing on the concentrations of boar taint compounds skatole and androstenone in different types of sausage-Reference-Cited by-同舟云学术

Effect of processing on the concentrations of boar taint compounds skatole and androstenone in different types of sausage

Published:2018-01-25 Issue:4 Volume:42 Page:e13580
ISSN:0145-8892
Container-title:Journal of Food Processing and Preservation
language:en
Short-container-title:J Food Process Preserv

Author:

Marro Philipp¹^ORCID,Bauer Aneka²,Stefanski Volker¹,Weiler Ulrike¹

Affiliation:

1. Behavioral Physiology of Livestock, Institute of Animal Science; University of Hohenheim, Garbenstr. 17; 70599 Stuttgart Germany

2. Department of Safety and Quality of Meat; Max Rubner Institute, E.-C.-Baumann-Str. 20; 95326 Kulmbach Germany

Funder

German Federal Ministry of Food, Agriculture and Consumer Protection (BMELV)

Publisher

Wiley

Subject

General Chemical Engineering,General Chemistry,Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/jfpp.13580/fullpdf

Reference29 articles.

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4. Acceptabilité par les consommateurs des viandes de porc mâle entier: Transformées en saucisses, lardons, saucissons secs etjambons cuits;Chevillion;TechniPorc,2009

5. Konzentrationen des Ebergeruchsteroids im Schlachtkörper des Ebers und daraus hergestellter Fleischerzeugnisse;Claus;Fleischwirtschaft,1985

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