Effect of Belly Composition on Sorbate-Cured Bacon
Author:
Publisher
Wiley
Subject
Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1982.tb11063.x/fullpdf
Reference45 articles.
1. Sensory, Physical, and Cooking Characteristics of Bacon Processed with Varying Levels of Sodium Nitrite and Potassium Sorbate
2. Mechanism of N-nitrosopyrrolidine formation in bacon
3. O. Braathon, 1980 . Proceedings of the 32nd Annual Reciprocal Meats Conference . National Live Stock and Meat Board, Chicago, IL, p.143 .
4. Factors Influencing Quality in Pork. B. Commercially Cured Baconb
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1. Effect of Dietary Supplementation with α-Tocopheryl Acetate on the Stability of Reformed and Restructured Low Nitrite Cured Turkey Products;Meat Science;1998-10
2. 4: Final Report on the Safety Assessment of Sorbic Acid and Potassium Sorbate;Journal of the American College of Toxicology;1988-11
3. A Review of Current Literature on N-Nitroso Compounds in Foods;Advances in Food Research;1988
4. Cured Meat Flavor;Advances in Food Research;1984
5. Effect of Different Packaging Films and Vacuum on the Microbiology of Bacon Cured with or without Potassium Sorbate;Journal of Food Protection;1982-07-01
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