Show
Sort by
-
- Journal Article
- A1
- open access
Developing and understanding olfactory evaluation of boar taint
-
Valorisation of tainted boar meat in patties, frankfurter sausages and cooked ham by means of targeted dilution, cooking and smoking
-
Rapid evaporative ionization mass spectrometry for high-throughput screening in food analysis : the case of boar taint
-
Sensory evaluation of boar meat products by trained experts
-
- Conference Paper
- C3
- open access
Development and validation of a rapid detection method for boar taint by means of solid phase microextraction and a person-portable GC-MS
-
Rapid method for the simultaneous detection of boar taint compounds by means of solid phase microextraction coupled to gas chromatography/mass spectrometry
-
Development and validation of a UHPLC-HR-Orbitrap-MS method for the simultaneous determination of boar taint in porcine meat and meat products
-
Development and validation of a UHPLC-HR-Orbitrap-MS method for the simultaneous determination of boar taint in porcine meat and meat products
-
Boar taint compound levels in back fat versus meat products: do they correlate?
-
- Conference Paper
- C3
- open access
Development and validation of a rapid detection method for boar taint by means of solid phase microextraction and a person-portable GC-MS