Tikk, Meelis
- Institutionen för molekylära vetenskaper, Sveriges lantbruksuniversitet
Doktorsavhandling2008Öppen tillgång
Peptides and ribonucleotides in fresh meat as a function of aging in relation to sensory attributes of pork
Tikk, Meelis
Nyckelord
pork; fresh products; aging; quality; flavour; purines; postmortem changes; peptides; nucleotides; identification; mass spectrometry
Publicerad i
Acta Universitatis Agriculturae Sueciae
2008, nummer: 2008:86
ISBN: 9789186195199
Utgivare: Dept. of Food Science, Swedish University of Agricultural Sciences
SLU författare
Permanent länk till denna sida (URI)
https://res.slu.se/id/publ/19270