Borrisser-Pairó, F <br/><br/>
Consumers' sensitivity to androstenone and the evaluation of different cooking methods to mask boar taint.  [electronic resource] 

 -  Meat science  Jan 2017 
 - 198-204 p.  digital 
<br/><br/> Publication Type: Comparative Study; Journal Article 
<br/><br/><label>ISSN: </label>1873-4138 
<br/><br/><label>Standard No.: </label>10.1016/j.meatsci.2016.10.006  doi 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Adolescent<br/>Adult<br/>Aged<br/>Androstenes--administration & dosage<br/>Animals<br/>Color<br/>Consumer Behavior<br/>Cooking--methods<br/>Female<br/>Food Preferences<br/>Garlic<br/>Humans<br/>Male<br/>Middle Aged<br/>Odorants--analysis<br/>Petroselinum<br/>Red Meat--analysis<br/>Skatole--administration & dosage<br/>Smell<br/>Socioeconomic Factors<br/>Swine<br/>Vacuum<br/>Young Adult