Wiltshire Bacon-Reference-Cited by-同舟云学术

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Wiltshire Bacon

Published:1953 Issue: Volume: Page:1-35
ISSN:0065-2628
Container-title:Advances in Food Research
language:
Short-container-title:

Author:

Gibbons N.E.

Publisher

Elsevier

Reference104 articles.

1. The carcass quality of bacon hogs;Ashton;Agr. Inst. Rev.,1950

2. The electrical resistance of muscular tissues;Banfield;Ann. Sept. Food Invest. Bd. (Gt. Britain),1934

3. The physiology of rigor mortis;Bate-Smith;Ann. Rept. Food Invest. Bd. (Gt. Britain),1937

4. The special metabolism of the pig;Bate-Smith;Ann. Sept. Food Invest. Bd. (Gt. Britain),1937

5. The carbohydrate metabolism of slaughterhouse animals;Bate-Smith;Ann. Sept. Food Invest. Bd. (Gt. Britain),1938

Cited by 6 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Variations in the composition of the flora on a Wiltshire cured bacon side;International Journal of Food Science & Technology;2007-06-28

2. Requirements for foods packaged in polymeric films∗;C R C Critical Reviews in Food Science and Nutrition;1981-02

3. Identification and ecology of salt-requiring vibrio associated with cured meats;Meat Science;1980-12

4. QUALITY OF FROZEN FOODS ? A REVIEW;Journal of Food Process Engineering;1977-04

5. A Review of Some Factors Influencing the Post-Mortem Changes in Meat;Journal (Royal Society of Health);1955-08

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