Research article2009Peer reviewed
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
UKÄ Subject classification
Veterinary Science
Food Science
Animal and Dairy Science
Publication identifier
DOI: https://doi.org/10.1016/j.meatsci.2008.07.031
Permanent link to this page (URI)
https://res.slu.se/id/publ/20464