Results 91 to 98 of about 225 (98)

Effect of Flavourzyme on proteolysis, antioxidant activity and sensory qualities of Cantonese bacon

Food Chemistry, 2017
Yang Zhai, Iftikhar Ali Khan, Dacheng Kang   +2 more
exaly  

Volatile nitrosamines in microwave‐cooked bacon

Food Additives and Contaminants, 1990
B G Österdahl
exaly  

Volatile, non‐volatile and totalN‐nitroso compounds in bacon

Food Additives and Contaminants, 1991
R C Massey, P E Key
exaly  

A study of the aroma of fried bacon and fried pork loin

Journal of the Science of Food and Agriculture, 2004
Ana I Carrapiso
exaly  

Identification of dynamic changes in volatile compounds and metabolites during the smoking process of Zhenba bacon by GC-IMS combined metabolomics

Food Research International
Shuai Han
exaly  

Characterizing the composition of volatile compounds in different types of Chinese bacon using GC–MS, E-nose, and GC–IMS

Journal of Chromatography A
Xiaohua Chen, , Linjie Xi
exaly  

Effect of partial NaCl replacement by KCl and calcium ascorbate on protein and lipid oxidation in bacon during storage

International Journal of Food Science and Technology
Dong Zhang
exaly  

Bacon production | belly bacon

exaly