Peptides and ribonucleotides in fresh meat as a function of aging in relation to sensory attributes of pork

Keywords

pork; fresh products; aging; quality; flavour; purines; postmortem changes; peptides; nucleotides; identification; mass spectrometry

Published in

Acta Universitatis Agriculturae Sueciae
2008, number: 2008:86
Publisher: Swedish University of Agricultural Sciences

SLU Authors

• Tikk, Meelis

  • Department of Molecular Sciences, Swedish University of Agricultural Sciences
    

UKÄ Subject classification

Agricultural Science

Publication identifier

• ISBN: 9789186195199

Permanent link to this page (URI)

https://res.slu.se/id/publ/19270