Tetrachloroanisol: A Source of Musty Taste in Eggs and Broilers

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Science  14 Oct 1966:
Vol. 154, Issue 3746, pp. 270-271
DOI: 10.1126/science.154.3746.270


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.