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

Diss. (sammanfattning) Uppsala : Sveriges lantbruksuniv., 2008. / Hàˆrtill 5 uppsatser.

Identiferoai:union.ndltd.org:OCLC/oai:xtcat.oclc.org:OCLCNo/301881975
Date January 2008
CreatorsTikk, Meelis,
PublisherUppsala : Dept. of Food Science, Swedish University of Agricultural Sciences,
Source SetsOCLC
LanguageEnglish
Detected LanguageEnglish
SourceAbstract Full text

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