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

Food Quality and Preference

Volumn 10, Issue 4-5, 1999, Pages 299-303

  Johansson, L ^a   Lundstrom K ^b   Jonsall A ^a   Lundh, T ^b  

^a UPPSALA UNIVERSITY   (Sweden)

^b SWEDISH UNIVERSITY OF AGRICULTURAL SCIENCES   (Sweden)

Author keywords

Ageing time; Cooking loss; Feed; Pigs; Red clover silage; RN allele; Sensory analysis

Indexed keywords

TRIFOLIUM PRATENSE;

EID: 0000141086     PISSN: 09503293     EISSN: None     Source Type: Journal    
DOI: 10.1016/s0950-3293(99)00006-3     Document Type: Article

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