Quality of processed pork : influence of RN genotype and processing conditions

Keywords

pork; meat; quality; genotypes; water holding capacity; processing; smoked meat; loins; cured meat; glycogen

Published in

Acta Universitatis Agriculturae Sueciae. Agraria
2004, number: 438ISBN: 91-576-6486-2
Publisher: Dept. of Food Science, Swedish Univ. of Agricultural Sciences

SLU Authors

• Hullberg, Anja

  • Department of Molecular Sciences, Swedish University of Agricultural Sciences
    

Permanent link to this page (URI)

https://res.slu.se/id/publ/11823