000			01941cam a2200361Mi 4500
001			on1003262723
003			OCoLC
005			20240726104809.0
008			170909s2016 gw ob 000 0 eng d
040			_aEBLCP _beng _epn _erda _cEBLCP _dMERUC _dYDX _dIDB _dOCLCQ _dEZ9 _dOCLCO _dOCLCF _dOCLCQ _dOCLCO _dK6U _dOCLCQ _dNT
020			_a3736983298
020			_a9783736983298 _q((electronic)l(electronic)ctronic)
050	0	4	_aTA418 _b.S467 2016
049			_aMAIN
100	1		_aTrautmann, Johanna. _e1
245	1	0	_aSensory Quality Control of Boar Taint.
260			_aGöttingen : _bCuvillier Verlag, _c(c)2016.
300			_a1 online resource (137 pages)
336			_atext _btxt _2rdacontent
337			_acomputer _bc _2rdamedia
338			_aonline resource _bcr _2rdacarrier
347			_adata file _2rda
505	0	0	_aList of Publications; Abbreviations and Acronyms; 1. Introduction; 2. Research Project and Objectives of the Thesis; 3. Framework and Theory; 4. Paper I: How olfactory acuity affects the sensory assessment of boar fat: A proposal for quantification; 5. Paper II: Boar taint detection: A comparison of three sensory protocols; 6. Paper III: Noise and olfaction: Trained assessors' performance is not impairedregardless of whether or not assessors are accustomed to it; 7. Paper IV: Interaction of Skatole and Androstenone in the Olfactory Perceptionof Boar Taint; 8. General Discussion.
505	0	0	_a9. Conclusion10. Summary; 11. References; Acknowledgement; Curriculum Vitae.
504			_a1
530			_a2 _ub
650		0	_aSensory evaluation.
655		1	_aElectronic Books.
856	4	0	_zClick to access digital title | log in using your CIU ID number and my.ciu.edu password. _uhttpss://search.ebscohost.com/login.aspx?direct=true&scope=site&db=nlebk&db=nlabk&AN=2129639&site=eds-live&custid=s3260518
942			_cOB _D _eEB _hTA. _m2016 _QOL _R _x _8NFIC _2LOC
994			_a92 _bNT
999			_c78596 _d78596
902			_a1 _bCynthia Snell _c1 _dCynthia Snell