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Factors affecting the composition and amount of `white exudate` from cooked bacon
- Source :
- Meat Science; 2001, Vol. 59 Issue: 4 p423-435, 13p
- Publication Year :
- 2001
Details
- Language :
- English
- ISSN :
- 03091740
- Volume :
- 59
- Issue :
- 4
- Database :
- Supplemental Index
- Journal :
- Meat Science
- Publication Type :
- Periodical
- Accession number :
- ejs3158005
- Full Text :
- https://doi.org/10.1016/S0309-1740(01)00098-5