Effect of cooking method and storage time on lipid oxidation and sensory attributes of bacon
O.P. Soladoye, P.J. Shand, C. Gariépy, J.L. Aalhus and M. Juárez
International Congress of Meat Science and Technology
International Congress of Meat Science and Technology
Effect of cooking method and storage time on lipid oxidation and sensory attributes of bacon
O.P. Soladoye, P.J. Shand, C. Gariépy, J.L. Aalhus and M. Juárez