Sheard, P R <br/><br/>
Factors affecting the composition and amount of 'white exudate' from cooked bacon.  [electronic resource] 

 -  Meat science  Dec 2001 
 - 423-35 p.  digital 
<br/><br/> Publication Type: Journal Article 
<br/><br/><label>ISSN: </label>0309-1740 
<br/><br/><label>Standard No.: </label>10.1016/s0309-1740(01)00098-5  doi