Open AccessThe Effect of Bacon Pump Retention Levels Following Thermal Processing on Bacon Slice Composition and Sensory Characteristics
Author(s) -
B. M. Bohrer,
T. Sivendiran,
L. M. Wang,
Shiqi Huang
Publication year - 2018
Publication title -
meat and muscle biology
Language(s) - English
Resource type - Journals
ISSN - 2575-985X
DOI - 10.22175/rmc2018.048
Subject(s) - food science , curing (chemistry) , mathematics , chemistry , zoology , biology , polymer chemistry