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The effect of bacon pump retention levels following thermal processing on bacon slice composition and sensory characteristics.
Sivendiran, T; Wang, L M; Huang, S; Bohrer, B M.
Affiliation
  • Sivendiran T; Department of Food Science, University of Guelph, Guelph, Ontario N1G 2W1, Canada.
  • Wang LM; Department of Food Science, University of Guelph, Guelph, Ontario N1G 2W1, Canada.
  • Huang S; Department of Food Science, University of Guelph, Guelph, Ontario N1G 2W1, Canada.
  • Bohrer BM; Department of Food Science, University of Guelph, Guelph, Ontario N1G 2W1, Canada. Electronic address: bbohrer@uoguelph.ca.
Meat Sci ; 140: 128-133, 2018 Jun.
Article in En | MEDLINE | ID: mdl-29550663
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Full text: 1 Collection: 01-internacional Database: MEDLINE Main subject: Food Handling / Meat Products Limits: Animals / Humans Language: En Journal: Meat Sci Journal subject: CIENCIAS DA NUTRICAO Year: 2018 Document type: Article Affiliation country:
Fulltext
Add to My VHL
Print
XML
PubMed Links
Search on Google

Full text: 1 Collection: 01-internacional Database: MEDLINE Main subject: Food Handling / Meat Products Limits: Animals / Humans Language: En Journal: Meat Sci Journal subject: CIENCIAS DA NUTRICAO Year: 2018 Document type: Article Affiliation country: