Colour characteristics of fresh pork

Keywords

pork; colour; pigments; myoglobin; creatine; supplementary feeding; breeds (animals); genotypes; ripening; storage; carcass composition; cooling; ph

Published in

Acta Universitatis Agriculturae Sueciae
2005, number: 2005:43
Publisher: Swedish University of Agricultural Sciences

SLU Authors

• Lindahl, Gunilla

  • Department of Molecular Sciences, Swedish University of Agricultural Sciences
    

Publication identifier

• ISBN: 91-576-7042-0

Permanent link to this page (URI)

https://res.slu.se/id/publ/12741