Open AccessFresh Pork Belly Characteristics and Bacon Quality Based on 3 Iodine Value Categories
Author(s) -
A. Hobson,
B. Goehring,
A. Tapian,
John A. Unruh,
B. Gerlach,
G. David McCoy,
M. Matney,
D. Mohrhauser,
J. M. Gonzalez,
T. G. O’Quinn,
T. A. Houser
Publication year - 2017
Publication title -
meat and muscle biology
Language(s) - English
Resource type - Journals
ISSN - 2575-985X
DOI - 10.22175/rmc2016.098
Subject(s) - randomized block design , fatty acid , zoology , chemistry , food science , iodine value , mathematics , biology , horticulture , biochemistry