Effects of feeding high protein or conventional canola meal on dry cured and conventionally cured bacon-Reference-Cited by-同舟云学术

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Effects of feeding high protein or conventional canola meal on dry cured and conventionally cured bacon

Published:2015-05 Issue: Volume:103 Page:28-38
ISSN:0309-1740
Container-title:Meat Science
language:en
Short-container-title:Meat Science

Author:

Little K.L.,Bohrer B.M.,Stein H.H.,Boler D.D.

Publisher

Elsevier BV

Subject

Food Science

Reference39 articles.

1. Image processing with Image;Abramoff;Journal Biophotonics International,2004

2. Research guidelines for cookery, sensory evaluation, and instrumental tenderness measurements of fresh meat;AMSA,1995

3. Preparation of methyl esters of fatty acids;AOCS,1997

4. Official methods and recommended practices of the AOCS;AOCS,1998

5. Beyond iodine value “measuring belly/fat firmness”;Apple,2010

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1. The effect of bacon pump retention levels following thermal processing on bacon slice composition and sensory characteristics;Meat Science;2018-06

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