Keywords

pork; fresh products; colour; stability; flavour; heat treatment; ripening; fatty acids; proximate composition; sensors; organoleptic analysis; swine; diet

Published in

Acta Universitatis Agriculturae Sueciae
2007, number: 2007:91
ISBN: 978-91-576-7390-9
Publisher: Dept. of Food Science, Swedish University of Agricultural Sciences

SLU Authors

• Tikk, Kaja

  • Department of Molecular Sciences, Swedish University of Agricultural Sciences
    

Permanent link to this page (URI)

https://res.slu.se/id/publ/15174