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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

SLU Authors

  • Tikk, Kaja

    • Aarhus University
  • Tikk, Meelis

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