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Off-flavour
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<h2 id="references">References</h2> <ol> <li id="fn:1"><p>Robin, J. et al. (2006). Off flavour characterization and origin in French trout farming. Aquaculture, 260(1–4) <a href="#fnref:1" class="footnote-back-ref">↩</a></p></li> <li id="fn:2"><p>Collins, T. S. et al. (2012). Analysis of Haloanisoles in Corks and Wines. In S. Toth & C. Mussinan (Eds.), Recent Advances in the Analysis of Food and Flavors (pp. 109–127). American Chemical Society. <a href="#fnref:2" class="footnote-back-ref">↩</a></p></li> <li id="fn:3"><p>Ridgway, K. (n.d.). Avoiding Customer Complaints: Origins of Food Taints and Off-flavours. RSSL. <a href="#fnref:3" class="footnote-back-ref">↩</a></p></li> </ol>