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Doctoral thesis, 2007

The influence of feeding and aging on pork quality

Tikk, Kaja


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
ISBN: 978-91-576-7390-9
Publisher: Dept. of Food Science, Swedish University of Agricultural Sciences

Authors' information

Tikk, Kaja
Swedish University of Agricultural Sciences, Department of Food Science

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