Doctoral thesis, 2007
The influence of feeding and aging on pork quality
Tikk, KajaKeywords
pork; fresh products; colour; stability; flavour; heat treatment; ripening; fatty acids; proximate composition; sensors; organoleptic analysis; swine; dietPublished in
Acta Universitatis Agriculturae Sueciae2007, 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
URI (permanent link to this page)
https://res.slu.se/id/publ/15174