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	1.	Comparison of heating methods and the use of different tissues for sensory assessment of abnormal odours (boar taint) in pig meat. [electronic resource] by Whittington, F M Zammerini, D Nute, G R Baker, A Hughes, S I Wood, J D Producer: 20111003 In: Meat science vol. 88 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	2.	Effect of dietary chicory on boar taint. [electronic resource] by Zammerini, D Wood, J D Whittington, F M Nute, G R Hughes, S I Hazzledine, M Matthews, K Producer: 20120816 In: Meat science vol. 91 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	3.	Prevalence of boar taint in commercial pigs from Spanish farms. [electronic resource] by Borrisser-Pairó, F Panella-Riera, N Zammerini, D Olivares, A Garrido, M D Martínez, B Gil, M García-Regueiro, J A Oliver, M A Producer: 20160906 In: Meat science vol. 111 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)

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