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Economics, Business and Industry: products and commodities > product quality > sensory properties > flavor > taint
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56 items, grouped by Breeding and Genetic Improvement (view ungrouped items)

breeding (2)   
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A single nucleotide polymorphism in the CYP2E1 gene promoter affects skatole content in backfat of boars of two commercial Duroc-sired crossbred populations
Meat science

 (Click to View)
Exposure of grapes to smoke of vegetation with varying lignin composition and accretion of lignin derived putative smoke taint compounds in wine
Food chemistry

genetic resources (4)   
(Click to View)
A single nucleotide polymorphism in the CYP2E1 gene promoter affects skatole content in backfat of boars of two commercial Duroc-sired crossbred populations
Meat science

 (Click to View)
Exposure of grapes to smoke of vegetation with varying lignin composition and accretion of lignin derived putative smoke taint compounds in wine
Food chemistry

 (Click to View)
Androstenone and testosterone levels and testicular morphology of Duroc boars related to estimated breeding value for androstenone
Theriogenology
(Click to View)
Effect of vaccination against gonadotrophin-releasing factor on growth performance, carcass, meat and fat quality of male Duroc pigs for dry-cured ham production
Meat science

genetic techniques and protocols (1)   
(Click to View)
Semiquantitative detection of male pork tissue in meat and meat products by PCR
Meat science