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Doktorsavhandling2005Öppen tillgång

Colour characteristics of fresh pork

Lindahl, Gunilla

Nyckelord

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

Publicerad i

Acta Universitatis Agriculturae Sueciae
2005, nummer: 2005:43ISBN: 91-576-7042-0
Utgivare: Dept. of Food Science, Swedish University of Agricultural Sciences