SENSORY, PHYSICAL, AND COOKING CHARACTERISTICS OF BACON PROCESSED WITH VARYING LEVELS OF SODIUM-NITRITE AND POTASSIUM SORBATE

被引：15

作者：

BERRY, BW ^{[1
]}

BLUMER, TN ^{[1
]}

机构：

[1] N CAROLINA STATE UNIV,DEPT FOOD SCI,RALEIGH,NC 27650

来源：

JOURNAL OF FOOD SCIENCE | 1981年 / 46卷 / 02期

关键词：

D O I：

10.1111/j.1365-2621.1981.tb04853.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：321 / 327

页数：7

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