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Effects of red clover silage and ageing time on sensory characteristics and cooking losses of loin (M. Longissimus dorsi) from hampshire crosses with and without the RN- allele.
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- Johansson, Lisbeth (author)
- Uppsala universitet,Institutionen för hushållsvetenskap (IHV)
- Lundström, Kerstin (author)
- Jonsäll, Anette (author)
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- Lundh, T (author)
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- 1999
- 1999
- English.
- In: Food Quality and preferences. ; 10, s. 299-303
- Journal article (peer-reviewed)
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- art (subject category)
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