Tikk, Kaja
- Institutionen för molekylära vetenskaper, Sveriges lantbruksuniversitet
Doktorsavhandling2007Öppen tillgång
Tikk, Kaja
pork; fresh products; colour; stability; flavour; heat treatment; ripening; fatty acids; proximate composition; sensors; organoleptic analysis; swine; diet
Acta Universitatis Agriculturae Sueciae
2007, nummer: 2007:91
ISBN: 978-91-576-7390-9
Utgivare: Dept. of Food Science, Swedish University of Agricultural Sciences
https://res.slu.se/id/publ/15174