Presented at the 40th Annual Meeting of the Institute of Food Technologists, New Orleans, La., June 8–11, 1980.
Sensory, Physical, and Cooking Characteristics of Bacon Processed with Varying Levels of Sodium Nitrite and Potassium Sorbate
Version of Record online: 25 AUG 2006
Journal of Food Science
Volume 46, Issue 2, pages 321–327, March 1981
How to Cite
BERRY, B. W. and BLUMER, T. N. (1981), Sensory, Physical, and Cooking Characteristics of Bacon Processed with Varying Levels of Sodium Nitrite and Potassium Sorbate. Journal of Food Science, 46: 321–327. doi: 10.1111/j.1365-2621.1981.tb04853.x
Assistance and financial support was provided by the Food Safety & Quality Service U.S. Dept. of Agriculture, Washington, D.C.
Mention of specific trade names and companies is for identification purposes and does not imply endorsement by the U.S. Government.
- Issue online: 25 AUG 2006
- Version of Record online: 25 AUG 2006
- Ms received 6/10/80; revised 9/7/80; accepted 9/10/80.
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