CONSUMER TESTING OF PORK AND PROCESSED MEAT FROM BOARS - THE INFLUENCE OF FAT ANDROSTENONE LEVEL

被引：77

作者：

DESMOULIN, B ^{[1
]}

BONNEAU, M ^{[1
]}

FROUIN, A ^{[1
]}

BIDARD, JP ^{[1
]}

机构：

[1] SOCIETE OLIDA & CABY ASSOC RASPAIL,F-92304 LEVALLOIS PERRET,FRANCE

来源：

LIVESTOCK PRODUCTION SCIENCE | 1982年 / 9卷 / 06期

关键词：

D O I：

10.1016/0301-6226(82)90018-5

中图分类号：

S8 [畜牧、动物医学、狩猎、蚕、蜂];

学科分类号：

0905 ;

摘要：

引用

页码：707 / 715

页数：9

共 17 条

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[3]

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[4]

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[5]

DESMOULIN B, 1978, TECHNIPORC, V2, P15

[6] BOAR BACON - CONSUMER SURVEY [J].

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BARON, PJ ;

ROBB, JD .

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[8]

MAARSE H, 1972, IVOC3 RES VLEES VLEE

[9]

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[10] 5ALPHA-ANDROST-16-ENE-3-1 - COMPOUND RESPONSIBLE FOR TAINT IN BOAR FAT [J].

PATTERSON, RL .

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, 1968, 19 (01) :31-+

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