Results 131 to 140 of about 930 (141)

Comparison of bacon packaging on a life cycle basis: a case study

Journal of Cleaner Production, 2013
Susan E M Selke, Rafael A Auras
exaly  

Bacon: An Effective way to Detect Outliers in Multivariate Data Using Stata (and Mata)

The Stata Journal, 2010
Sylvain Weber
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  

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

Food Chemistry, 2017
Lujuan Xing, Dacheng Kang, Iftikhar Ali Khan   +2 more
exaly  

Descriptive analysis of bacon smoked with Brazilian woods from reforestation: methodological aspects, statistical analysis, and study of sensory characteristics

Meat Science, 2018
Erick Saldaña, Raúl Siche, Marcio Aurelio De Almeida   +2 more
exaly  

Toward understanding 17th century English culture: A structural topic model of Francis Bacon's ideas

Journal of Comparative Economics, 2019
Peter Grajzl, Peter Murrell
exaly  

Impact of different pan-frying conditions on the formation of heterocyclic aromatic amines and sensory quality in fried bacon

Food Chemistry, 2015
Monika Gibis
exaly  

Lipolysis and lipid oxidation during processing of Chinese traditional smoke-cured bacon

Food Chemistry, 2014
Yechuan Huang, Hongjun Li
exaly  

Back propagation artificial neural network (BP-ANN) for prediction of the quality of gamma-irradiated smoked bacon

Food Chemistry
Yue Huang, Xiaofang Zeng, Hao Dong
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, Hongjun Li
exaly