Peptides and ribonucleotides in fresh meat as a function of aging in relation to sensory attributes of pork

Tikk, Meelis

Doctoral thesis2008Open access

Peptides and ribonucleotides in fresh meat as a function of aging in relation to sensory attributes of pork

Tikk, Meelis

Keywords

pork; fresh products; aging; quality; flavour; purines; postmortem changes; peptides; nucleotides; identification; mass spectrometry

Published in

Acta Universitatis Agriculturae Sueciae
2008, number: 2008:86
ISBN: 9789186195199
Publisher: Dept. of Food Science, Swedish University of Agricultural Sciences

SLU Authors

Tikk, Meelis
- Department of Molecular Sciences, Swedish University of Agricultural Sciences

Permanent link to this page (URI)

https://res.slu.se/id/publ/19270