Sensory, Physical, and Cooking Characteristics of Bacon Processed with Varying Levels of Sodium Nitrite and Potassium Sorbate
- 1 March 1981
- journal article
- research article
- Published by Wiley in Journal of Food Science
- Vol. 46 (2) , 321-327
- https://doi.org/10.1111/j.1365-2621.1981.tb04853.x
Abstract
No abstract availableKeywords
This publication has 5 references indexed in Scilit:
- PLATE WASTE OF BACON CURED WITH AND WITHOUT SODIUM NITRITEJournal of Food Science, 1979
- SHELF‐LIFE AND QUALITY CHARACTERISTICS OF POULTRY PARTS DIPPED IN POTASSIUM SORBATEJournal of Food Science, 1979
- Effect of Potassium Sorbate on Toxinogenesis by Clostridium botulinum in BaconJournal of Food Protection, 1978
- BACON QUALITY CRITERIA AND ASSOCIATED CARCASS TRAITSJournal of Food Science, 1976
- Multiple Range and Multiple F TestsPublished by JSTOR ,1955