Can sensory boar taint levels be explained by fatty acid composition and emitted volatile organic compounds in addition to androstenone and skatole content?
- Burgeon, C.
- Font-i-Furnols, M.
- Garrido, M.D.
- Linares, M.B.
- Brostaux, Y.
- Sabeña, G.
- Fauconnier, M.-L.
- Panella-Riera, N.
Revue:
Meat Science
ISSN: 0309-1740
Année de publication: 2023
Volumen: 195
Type: Article