Literature DB >> 5914760

Tetrachloroanisol: a source of musty taste in eggs and broilers.

C Engel, A P de Groot, C Weurman.   

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.

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Year:  1966        PMID： 5914760     DOI： 10.1126/science.154.3746.270

Source DB:  PubMed          Journal:  Science        ISSN： 0036-8075            Impact factor:   47.728


  3 in total

1.  Monitoring wood shaving litter and animal products for polychlorophenols residues, Ontario, Canada, 1978-1986.

Authors:  R Frank; K I Stonefield; H Luyken
Journal:  Bull Environ Contam Toxicol       Date:  1988-03       Impact factor: 2.151

2.  2,4,6-trichloroanisole is a potent suppressor of olfactory signal transduction.

Authors:  Hiroko Takeuchi; Hiroyuki Kato; Takashi Kurahashi
Journal:  Proc Natl Acad Sci U S A       Date:  2013-09-16       Impact factor: 11.205

3.  Characterization of an inducible chlorophenol O-methyltransferase from Trichoderma longibrachiatum involved in the formation of chloroanisoles and determination of its role in cork taint of wines.

Authors:  Juan-José R Coque; María Luisa Alvarez-Rodríguez; Germán Larriba
Journal:  Appl Environ Microbiol       Date:  2003-09       Impact factor: 4.792
  3 in total

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