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Boar taint compound levels in back fat versus meat products: do they correlate?

(2016) FOOD CHEMISTRY. 206. p.30-36
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persistence of boar taint, Tainted meat products, mass spectrometry, recovery, ENTIRE MALE PIGS, SURGICAL CASTRATION, ADIPOSE-TISSUE, SENSORY EVALUATION, SKATOLE FORMATION, PORK MEAT, ANDROSTENONE, IMMUNOCASTRATION, PERFORMANCE, PREVALENCE

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Citation

Please use this url to cite or link to this publication:

Chicago
Wauters, Jella, Vicky Vercruysse, Marijke Aluwé, Kaat Verplanken, and Lynn Vanhaecke. 2016. “Boar Taint Compound Levels in Back Fat Versus Meat Products: Do They Correlate?” Food Chemistry 206: 30–36.
APA
Wauters, J., Vercruysse, V., Aluwé, M., Verplanken, K., & Vanhaecke, L. (2016). Boar taint compound levels in back fat versus meat products: do they correlate? FOOD CHEMISTRY, 206, 30–36.
Vancouver
1.
Wauters J, Vercruysse V, Aluwé M, Verplanken K, Vanhaecke L. Boar taint compound levels in back fat versus meat products: do they correlate? FOOD CHEMISTRY. 2016;206:30–6.
MLA
Wauters, Jella, Vicky Vercruysse, Marijke Aluwé, et al. “Boar Taint Compound Levels in Back Fat Versus Meat Products: Do They Correlate?” FOOD CHEMISTRY 206 (2016): 30–36. Print.
@article{7190616,
  author       = {Wauters, Jella and Vercruysse, Vicky and Aluw{\'e}, Marijke and Verplanken, Kaat and Vanhaecke, Lynn},
  issn         = {0308-8146},
  journal      = {FOOD CHEMISTRY},
  language     = {eng},
  pages        = {30--36},
  title        = {Boar taint compound levels in back fat versus meat products: do they correlate?},
  url          = {http://dx.doi.org/10.1016/j.foodchem.2016.03.031},
  volume       = {206},
  year         = {2016},
}

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