๐”– Bobbio Scriptorium
โœฆ   LIBER   โœฆ

The essential oil ofLibocedrus bidwillii-New Zealand Cedar

โœ Scribed by Batt, R. D. ;Hassell, C. H.

Publisher
Wiley (John Wiley & Sons)
Year
1949
Weight
334 KB
Volume
68
Category
Article
ISSN
0368-4075

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โœฆ Synopsis

FIG. 7 . Possible bmersc correlatiotr betweeit toufiliitess arid availabilicy of salt iir sorrrplrs of itoriital bacotr

is relatively acid, the p~ averaging 5-6-5.7.' The U.S. pig is fatter, older, and therefore tougher, and is not as a rule rested before slaughter, so that the bacon from it is probably less acid, the p~ perhaps averaging about

The results of the few comparisons made indicate that there is a corresponding difference in the availability of the salt, such that U.S. bacon does not taste markedly more salt] than British (see Fig. IA), although it contains considerably more salt. Canadian bacon is apparently intermediate between the two.

Acknowledgment

The work described in this paper was carried out as part of the programme of the Food Investigation Organisation of the

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