P. Chevillon

A review on aroma-active compounds derived from branched-chain amino acid in fermented meat products: Flavor contribution, formation pathways, and enhancement strategies

Disconnection from nature: Expanding our understanding of human–nature relations

Acceptability of entire male pork with various levels of androstenone and skatole by consumers according to their sensitivity to androstenone

Influence of outdoor rearing and indoor temperature on growth performance, carcass, adipose tissue and muscle traits in pigs, and on the technological and eating quality of dry-cured hams