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1.
Tetrachloroanisol: a source of musty taste in eggs and broilers.
Engel, C; de Groot, A P; Weurman, C.
Science ; 154(3746): 270-1, 1966 Oct 14.
Article in English | MEDLINE | ID: mdl-5914760

ABSTRACT

Ingestion by hens and broilers of specific chloroanisols present in some wood shavings used in poultry cages can result in a musty taste in poultry products.


Subject(s)
Eggs , Meat , Poultry , Taste , Animals , Wood
2.
Freeze concentration of volatile components in dilute aqueous solutions.
Kepner, R E; Van Straten, S; Weurman, C.
J Agric Food Chem ; 17(5): 1123-7, 1969 Sep.
Article in English | MEDLINE | ID: mdl-21428365
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