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Factors affecting the composition and amount of 'white exudate' from cooked bacon.

Sheard, P R

Factors affecting the composition and amount of 'white exudate' from cooked bacon. [electronic resource] - Meat science Dec 2001 - 423-35 p. digital

Publication Type: Journal Article

ISSN: 0309-1740

Standard No.: 10.1016/s0309-1740(01)00098-5 doi

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