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Sensory evaluation of boar meat products by trained experts

(2017) FOOD CHEMISTRY. 237. p.516-524
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Organization
Project
BOARVAL: Impact of interference of boar taint in pork on perception of meat and meat products in Flanders
Keywords
Boar taint, Meat products, Consumer acceptance, Indole, Skatole, Androstenone, ENTIRE MALE PIGS, OLFACTORY ACUITY AFFECTS, FERMENTED SAUSAGES, EUROPEAN COUNTRIES, CONSUMER RESPONSE, FAT ANDROSTENONE, TAINT PREVALENCE, ENTIRE MALES, FEMALE PIGS, SKATOLE

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Citation

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

Chicago
Wauters, Jella, Kaat Verplanken, Vicky Vercruysse, Bart Ampe, Marijke Aluwé, and Lynn Vanhaecke. 2017. “Sensory Evaluation of Boar Meat Products by Trained Experts.” Food Chemistry 237: 516–524.
APA
Wauters, Jella, Verplanken, K., Vercruysse, V., Ampe, B., Aluwé, M., & Vanhaecke, L. (2017). Sensory evaluation of boar meat products by trained experts. FOOD CHEMISTRY, 237, 516–524.
Vancouver
1.
Wauters J, Verplanken K, Vercruysse V, Ampe B, Aluwé M, Vanhaecke L. Sensory evaluation of boar meat products by trained experts. FOOD CHEMISTRY. 2017;237:516–24.
MLA
Wauters, Jella, Kaat Verplanken, Vicky Vercruysse, et al. “Sensory Evaluation of Boar Meat Products by Trained Experts.” FOOD CHEMISTRY 237 (2017): 516–524. Print.
@article{8521937,
  author       = {Wauters, Jella and Verplanken, Kaat and Vercruysse, Vicky and Ampe, Bart and Aluw{\'e}, Marijke and Vanhaecke, Lynn},
  issn         = {0308-8146},
  journal      = {FOOD CHEMISTRY},
  language     = {eng},
  pages        = {516--524},
  title        = {Sensory evaluation of boar meat products by trained experts},
  url          = {http://dx.doi.org/10.1016/j.foodchem.2017.05.128},
  volume       = {237},
  year         = {2017},
}

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