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All issues Ann. Zootech., 28 1 (1979) 53-72 Article references

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Consumer responses to fresh meat and meat products from barrows and boars with different levels of boar taint

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Odor thresholds of the C19-Δ16-steroids responsible for boar odor in pork

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A note on the fatty acid composition of backfat from boars in comparison with gilts and barrows

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Compounds responsible for boar taint, with special emphasis on androstenone: A review

M Bonneau
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Physiological aspects of androstenone and skatole formation in the boar—A review with experimental data

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Detection of quantitative trait loci for fat androstenone levels in pigs1

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The size of Cowper's (bulbo-urethral) glands as an estimate of boar taint on the slaughter line

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Contributions of fat androstenone and skatole to boar taint: II. Eating quality of cooked hams

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