Technical note: The effect of ultimate pH (pHu) of pork on some characteristics of vacuum packaged bacon
- 28 June 1974
- journal article
- Published by Oxford University Press (OUP) in International Journal of Food Science & Technology
- Vol. 9 (2) , 255-258
- https://doi.org/10.1111/j.1365-2621.1974.tb01769.x
Abstract
No abstract availableKeywords
This publication has 3 references indexed in Scilit:
- Vacuum packaged bacon; the effects of processing and storage temperature on shelf lifeInternational Journal of Food Science & Technology, 1972
- Determination of nitrite and nitrate in meat productsJournal of the Science of Food and Agriculture, 1963
- EFFECT OF ANTE-MORTEM TREATMENT OF PIGS ON THE QUALITY OF WILTSHIRE BACONCanadian Journal of Research, 1950