The effect of a muscle-glycogen-reducing finishing diet on porcine meat and fat colour
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The effect of a muscle-glycogen-reducing finishing diet on porcine meat and fat colour. / Tikk, Kaja; Tikk, Meelis; Karlsson, Anders Hans; Andersen, Henrik J.
In: Meat Science, Vol. 73, No. 2, 2006, p. 378-385.Research output: Contribution to journal › Journal article › Research › peer-review
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TY - JOUR
T1 - The effect of a muscle-glycogen-reducing finishing diet on porcine meat and fat colour
AU - Tikk, Kaja
AU - Tikk, Meelis
AU - Karlsson, Anders Hans
AU - Andersen, Henrik J.
PY - 2006
Y1 - 2006
KW - Former LIFE faculty
KW - pork, fat colour, meat colour, diet, aging
U2 - 10.1016/j.meatsci.2005.12.015
DO - 10.1016/j.meatsci.2005.12.015
M3 - Journal article
C2 - 22062311
VL - 73
SP - 378
EP - 385
JO - Meat Science
JF - Meat Science
SN - 0309-1740
IS - 2
ER -
ID: 8066799