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Effects of Dietary Fat Supplementation of Swine Diets and Subsequent Packaging and Storage Conditions on Rancidity Development and Sensory Ratings of Bacon121Approved for publication as Journal Article No. 9618 of the Mississippi Agricultural and Forestry Experiment Station, Mississippi State University, Mississippi State, MS 39762.2This article was taken from the Masters Thesis of Daniel E. Etzler*, 1997

Autor: D.E. Etzler, R.W. Rogers

Publikováno v: The Professional Animal Scientist. 16:47-53

The effects of fat supplementation of swine diets, packaging, and storage conditions on sensory evaluations and processing characteristics of bacon were evaluated. Five corn-soy dietary treatments, with eight replications each, were supplemented with

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::6fafc2bc3ad3327f63b97b8fab8098d9
https://doi.org/10.15232/s1080-7446(15)31660-0

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