Valorisation of carcasses with boar taint in fresh and process meat products

2015

Consumer acceptance of pork patties from entire male pigs in four European countries
Aluwé, M., Aaslyng, M., Backus, G., Bonneau, M., Chevillon, P., Haugen, J.-E., Moerlein, D., Oliver, M.-A., Snoeck, H., Tuyttens, F. & Font i Furnols, M., 2015. 4 p.
Research output: Contribution to conference › Paper › peer-review
Development of a quantitative method for the simultaneous analysis of the boar taint compounds androstenone, skatole and indole in porcine serum and plasma by means of ultra-high performance liquid chromatography coupled to high resolution mass spectrometry
Wauters, J., Vanden Bussche, J., Verplanken, K., Bekaert, K., Aluwé, M., Van den Broeke, A., Cousse, A., Buys, N. & Vanhaecke, L., 2015, In: FOOD CHEMISTRY. 187, p. 120-129
Research output: Contribution to journal › A1: Web of Science-article › peer-review

Research output