Sivendiran, T <br/><br/>
The effect of bacon pump retention levels following thermal processing on bacon slice composition and sensory characteristics.  [electronic resource] 

 -  Meat science  Jun 2018 
 - 128-133 p.  digital 
<br/><br/> Publication Type: Journal Article 
<br/><br/><label>ISSN: </label>1873-4138 
<br/><br/><label>Standard No.: </label>10.1016/j.meatsci.2018.03.007  doi 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Animals<br/>Cooking<br/>Food Handling--methods<br/>Humans<br/>Meat Products--analysis<br/>Smoke<br/>Swine<br/>Taste