Consumer acceptability of differently processed bacons using raw materials from entire males

Author:

Kathrine Lunde,Ellen Skuterud,Gunilla Lindahl,Margrethe Hersleth,Bjørg Egelandsdal

Funder

Norwegian Research Council

Publisher

Elsevier BV

Subject

Food Science

Reference15 articles.

1. Bacon production: other bacon;Andersen;Encyclopedia of Meat Sciences,2004

2. Bacon production: wiltshire sides;Andersen;Encyclopedia of Meat Sciences,2004

3. Development of a radioimmunoassay for 5α-andro-16-en-one in pig peripheral plasma;Andresen;Acta Endocrinologica,1974

4. Gibis, M. (1994). Influence of substance indole and skatole on meat quality. Germany: University of Hohenheim. Doctoral thesis.

5. Study of the volatile composition of an aqueous oak smoke preparation;Guillen;Food Chemistry,2002

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