Effect of Packaging Film and Vacuum Level on Regular and Sorbate-Cured Bacon
Author:
Publisher
Wiley
Subject
Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1982.tb10080.x/fullpdf
Reference41 articles.
1. Effect of Belly Composition on Sorbate-Cured Bacon
2. Effect of Belly Handling (Chilled, Frozen, Prerigor) and Smoking Delay on Regular and Sorbate-Cured Bacon
3. Potassium Sorbate as a Fungistatic Agent In Country Ham Processing
4. Sensory, Physical, and Cooking Characteristics of Bacon Processed with Varying Levels of Sodium Nitrite and Potassium Sorbate
Cited by 3 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. Influence of nitrite addition and gas permeability of packaging film on the microflora in a sliced vacuum-packed whole meat product under refrigerated storage;International Journal of Food Science & Technology;2007-06-28
2. Oxygen Transmission Rate of Packaging Films and Light Exposure Effects on the Color Stability of Vacuum-Packaged Dry Salami;Journal of Food Science;1988-07
3. Shelflife Characteristics of Bacon Processed with Various Levels of Sodium Nitrite and Potassium Sorbate;Journal of Food Protection;1983-07-01
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