Sensory evaluation of boar-taint-containing minced meat, dry-cured ham and dry fermented sausage by a trained expert panel and consumers

Kaat Verplanken, Jella Wauters, Vicky Vercruysse, Marijke Aluwe, Lynn Vanhaecke

Onderzoeksoutput: Bijdrage aan tijdschrift › A1: Web of Science-artikel

Toegang verkrijgen tot document

@article{0c91949b428a4f8eba9fcf42ae6f718d,

title = "Sensory evaluation of boar-taint-containing minced meat, dry-cured ham and dry fermented sausage by a trained expert panel and consumers",

keywords = "Consumer acceptance, Reduction strategies, Masking strategies, Surgical castration, Entire male pig",

author = "Kaat Verplanken and Jella Wauters and Vicky Vercruysse and Marijke Aluwe and Lynn Vanhaecke",

year = "2017",

month = "10",

day = "15",

doi = "10.1016/j.foodchem.2017.04.105",

language = "English",

volume = "233",

pages = "247--255",

journal = "FOOD CHEMISTRY",

issn = "0308-8146",

publisher = "Elsevier",

}

TY - JOUR

T1 - Sensory evaluation of boar-taint-containing minced meat, dry-cured ham and dry fermented sausage by a trained expert panel and consumers

AU - Verplanken, Kaat

AU - Wauters, Jella

AU - Vercruysse, Vicky

AU - Aluwe, Marijke

AU - Vanhaecke, Lynn

PY - 2017/10/15

Y1 - 2017/10/15

KW - Consumer acceptance

KW - Reduction strategies

KW - Masking strategies

KW - Surgical castration

KW - Entire male pig

U2 - 10.1016/j.foodchem.2017.04.105

DO - 10.1016/j.foodchem.2017.04.105

M3 - A1: Web of Science-article

VL - 233

SP - 247

EP - 255

JO - FOOD CHEMISTRY

JF - FOOD CHEMISTRY

SN - 0308-8146

ER -