Influence of volatile compounds on the development of off-flavours in pig back fat samples classified with boar taint by a test panel

✍ Scribed by M. Angels Rius; M. Hortós; Jose Antonio García-Regueiro

• Book ID: 116736549
• Publisher: Elsevier Science
• Year: 2005
• Tongue: English
• Weight: 203 KB
• Volume: 71
• Category: Article
• ISSN: 0309-1740
• DOI: 10.1016/j.meatsci.2005.03.014