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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.
Uppsala University, Humanistisk-samhällsvetenskapliga vetenskapsområdet, Faculty of Social Sciences, Department of Domestic Sciences.
1999 (English)In: Food Quality and preferences, Vol. 10, 299-303 p.Article in journal (Refereed) Published
Place, publisher, year, edition, pages
1999. Vol. 10, 299-303 p.
URN: urn:nbn:se:uu:diva-28813OAI: oai:DiVA.org:uu-28813DiVA: diva2:56709
Available from: 2008-05-25 Created: 2008-05-25 Last updated: 2011-01-14

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