Results 261 to 270 of about 72,595 (302)

Evaluation of volatile flavor compounds in bacon made by different pig breeds during storage time

Food Chemistry, 2021
Feng Huang, Christophe Blecker, Jiqian Liu   +2 more
exaly  

Evaluation of flavor characteristics of bacon smoked with different woodchips by HS-SPME-GC-MS combined with an electronic tongue and electronic nose

Meat Science, 2021
Qian Chen, Baohua Kong
exaly  

BACON PRODUCTION | Bacon

2014
C.L. Knipe, J. Beld
openaire   +1 more source

Roger Bacon Was Mistaken

Science, 1940
  +9 more sources

Volatile compounds comparison and mechanism exploration of non-smoked traditional Chinese bacon in Southwestern China and Eastern China

Food Research International, 2023
Han Wu, Hongjun Li, Zhifei He
exaly  

Relationship between volatile organic compounds, free amino acids, and sensory profile of smoked bacon

Meat Science, 2021
Selani M M, Contreras Castillo Carmen Josefina, Ruben Domínguez-Valencia   +2 more
exaly  

Quality relationship between smoked and air-dried bacon of Sichuan-Chongqing in China: Free amino acids, volatile compounds, and microbial diversity

Food Research International, 2023
Han Wu, Hongjun Li, Zhifei He
exaly  

Bacon

2021
openaire   +2 more sources

Bacon

2007
info:eu-repo/semantics ...
openaire   +1 more source

Francis bacon: "Lord Bacon."

Notes and Queries, 1916
openaire   +1 more source