Tikk, Kaja
- Department of Molecular Sciences, Swedish University of Agricultural Sciences
Keywords
pork; fresh products; colour; stability; flavour; heat treatment; ripening; fatty acids; proximate composition; sensors; organoleptic analysis; swine; diet
Published in
Acta Universitatis Agriculturae Sueciae
2007, number: 2007:91
Publisher: Swedish University of Agricultural Sciences
SLU Authors
UKÄ Subject classification
Agricultural Science
Publication identifier
- ISBN: 978-91-576-7390-9
Permanent link to this page (URI)
https://res.slu.se/id/publ/15174