Doctoral thesis, 2008
Peptides and ribonucleotides in fresh meat as a function of aging in relation to sensory attributes of pork
Tikk, MeelisKeywords
pork; fresh products; aging; quality; flavour; purines; postmortem changes; peptides; nucleotides; identification; mass spectrometryPublished in
Acta Universitatis Agriculturae Sueciae2008, number: 2008:86
ISBN: 9789186195199
Publisher: Dept. of Food Science, Swedish University of Agricultural Sciences
Authors' information
Tikk, Meelis
Swedish University of Agricultural Sciences, Department of Food Science
URI (permanent link to this page)
https://res.slu.se/id/publ/19270