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Research article - Peer-reviewed, 2009

Flavour development in pork. Influence of flavour precursor concentrations in longissimus dorsi from pigs with different raw meat qualities

Meinert L, Tikk K, Tikk M, Brockhoff PB, Bredie WLP, Bjergegaard C, Aaslyng MD

Published in

Meat Science
2009, Volume: 81, number: 1, pages: 255-262

    SLU Authors

    • Tikk, Kaja

      • Aarhus University

      • Tikk, Meelis

      UKÄ Subject classification

      Veterinary Science
      Food Science
      Animal and Dairy Science

      Publication Identifiers

      DOI: https://doi.org/10.1016/j.meatsci.2008.07.031

      Permanent link to this page (URI)

      https://res.slu.se/id/publ/20464