Recent observations on the occurrence of fishy flavour in bacon
- 19 September 1986
- journal article
- research article
- Published by Wiley in Journal of the Science of Food and Agriculture
- Vol. 37 (9) , 867-872
- https://doi.org/10.1002/jsfa.2740370908
Abstract
No abstract availableKeywords
This publication has 4 references indexed in Scilit:
- The composition and consistency of pig backfat as it affects the quality of vacuum‐packed rindless bacon rashersJournal of the Science of Food and Agriculture, 1984
- Trace metal content of various cured meatsJournal of the Science of Food and Agriculture, 1975
- Carbonyls in Oxidizing Fat. 11. The Effect of the Pro-oxidant Activity of Sodium Chloride on Pork TissueJournal of Food Science, 1968
- Meat Preservation, Oxidative Changes in Cured and Uncured Frozen Cooked PorkJournal of Agricultural and Food Chemistry, 1964