Comparison of heating methods and the use of different tissues for sensory assessment of abnormal odours (boar taint) in pig meat

✍ Scribed by F.M. Whittington; D. Zammerini; G.R. Nute; A. Baker; S.I. Hughes; J.D. Wood

• Book ID: 116738218
• Publisher: Elsevier Science
• Year: 2011
• Tongue: English
• Weight: 285 KB
• Volume: 88
• Category: Article
• ISSN: 0309-1740
• DOI: 10.1016/j.meatsci.2010.12.029