Natural Hardwood Smoked Sugar Improves Oxidative and Flavor Stability of Naturally Cured, Aerobically Packaged, Food Service Bacon
| Autor: | A. Hobson, R. Johnson, T. O’Quinn, E. Boyle, J. Gonzalez, C. Vahl, T. Houser |
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| Rok vydání: | 2018 |
| Zdroj: | Meat and Muscle Biology. 2:51-51 |
| ISSN: | 2575-985X |
| DOI: | 10.22175/rmc2018.044 |
| Databáze: | OpenAIRE |
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