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

Nyckelord

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

Publicerad i

Acta Universitatis Agriculturae Sueciae
2008, nummer: 2008:86ISBN: 9789186195199Utgivare: Dept. of Food Science, Swedish University of Agricultural Sciences

SLU författare

• Tikk, Meelis

  • Institutionen för molekylära vetenskaper, Sveriges lantbruksuniversitet
    

Permanent länk till denna sida (URI)

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