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Sensory evaluation of boar-taint-containing minced meat, dry-cured ham and dry fermented sausage by a trained expert panel and consumers

Kaat Verplanken (UGent) , Jella Wauters (UGent) , Vicky Vercruysse (UGent) , Marijke Aluwé and Lynn Vanhaecke (UGent)
(2017) FOOD CHEMISTRY. 233. p.247-255
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Keywords
Consumer acceptance, Reduction strategies, Masking strategies, Surgical castration, Entire male pig, ENTIRE MALE PIGS, ENTIRE MALE PORK, OLFACTORY PERCEPTION, FAT ANDROSTENONE, SKATOLE, QUALITY, ACCEPTABILITY, ACCEPTANCE, PRODUCTS, PERFORMANCE

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MLA
Verplanken, Kaat et al. “Sensory Evaluation of Boar-taint-containing Minced Meat, Dry-cured Ham and Dry Fermented Sausage by a Trained Expert Panel and Consumers.” FOOD CHEMISTRY 233 (2017): 247–255. Print.
APA
Verplanken, K., Wauters, J., Vercruysse, V., Aluwé, M., & Vanhaecke, L. (2017). Sensory evaluation of boar-taint-containing minced meat, dry-cured ham and dry fermented sausage by a trained expert panel and consumers. FOOD CHEMISTRY, 233, 247–255.
Chicago author-date
Verplanken, Kaat, Jella Wauters, Vicky Vercruysse, Marijke Aluwé, and Lynn Vanhaecke. 2017. “Sensory Evaluation of Boar-taint-containing Minced Meat, Dry-cured Ham and Dry Fermented Sausage by a Trained Expert Panel and Consumers.” Food Chemistry 233: 247–255.
Chicago author-date (all authors)
Verplanken, Kaat, Jella Wauters, Vicky Vercruysse, Marijke Aluwé, and Lynn Vanhaecke. 2017. “Sensory Evaluation of Boar-taint-containing Minced Meat, Dry-cured Ham and Dry Fermented Sausage by a Trained Expert Panel and Consumers.” Food Chemistry 233: 247–255.
Vancouver
1.
Verplanken K, Wauters J, Vercruysse V, Aluwé M, Vanhaecke L. Sensory evaluation of boar-taint-containing minced meat, dry-cured ham and dry fermented sausage by a trained expert panel and consumers. FOOD CHEMISTRY. 2017;233:247–55.
IEEE
[1]
K. Verplanken, J. Wauters, V. Vercruysse, M. Aluwé, and L. Vanhaecke, “Sensory evaluation of boar-taint-containing minced meat, dry-cured ham and dry fermented sausage by a trained expert panel and consumers,” FOOD CHEMISTRY, vol. 233, pp. 247–255, 2017.
@article{8521932,
  author       = {Verplanken, Kaat and Wauters, Jella and Vercruysse, Vicky and Aluwé, Marijke and Vanhaecke, Lynn},
  issn         = {0308-8146},
  journal      = {FOOD CHEMISTRY},
  keywords     = {Consumer acceptance,Reduction strategies,Masking strategies,Surgical castration,Entire male pig,ENTIRE MALE PIGS,ENTIRE MALE PORK,OLFACTORY PERCEPTION,FAT ANDROSTENONE,SKATOLE,QUALITY,ACCEPTABILITY,ACCEPTANCE,PRODUCTS,PERFORMANCE},
  language     = {eng},
  pages        = {247--255},
  title        = {Sensory evaluation of boar-taint-containing minced meat, dry-cured ham and dry fermented sausage by a trained expert panel and consumers},
  url          = {http://dx.doi.org/10.1016/j.foodchem.2017.04.105},
  volume       = {233},
  year         = {2017},
}

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