Benchmarking value in the pork supply chain: Processing characteristics and consumer evaluations of pork bellies of different thicknesses when manufactured into bacon

✍ Scribed by R.C. Person; D.R. McKenna; D.B. Griffin; F.K. McKeith; J.A. Scanga; K.E. Belk; G.C. Smith; J.W. Savell

• Book ID: 116736487
• Publisher: Elsevier Science
• Year: 2005
• Tongue: English
• Weight: 412 KB
• Volume: 70
• Category: Article
• ISSN: 0309-1740
• DOI: 10.1016/j.meatsci.2004.12.012