Tetrachloroanisol: A Source of Musty Taste in Eggs and Broilers
- 14 October 1966
- journal article
- research article
- Published by American Association for the Advancement of Science (AAAS) in Science
- Vol. 154 (3746) , 270-271
- https://doi.org/10.1126/science.154.3746.270
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.This publication has 0 references indexed in Scilit: