The composition and consistency of pig backfat as it affects the quality of vacuum-packed rindless bacon rashers
- Other title
- Composition et texture du lard en tant que paramètre de la qualité de tranches de bacon sans peau emballées sous vide (fr)
- Author
- ENSER, M1 ; DRANSFIELD, E; JOLLEY, P. D; JONES, R. C. D; LEEDHAM, M
[1] Meat res. inst., Langford, United Kingdom - Source
Journal of the science of food and agriculture. 1984, Vol 35, Num 11, pp 1230-1240 ; ref : 17 ref
- CODEN
- JSFAAE
- ISSN
- 0022-5142
- Scientific domain
- Agronomy, agriculture, phytopathology; Food science technology
- Publisher
- Wiley, Chichester
- Publication country
- United Kingdom
- Document type
- Article
- Language
- English
- Keyword (fr)
- Acide gras insaturé Composition Lard Qualité Texture
- Keyword (en)
- Unsaturated fatty acid Composition Black fat Quality Texture
- Keyword (es)
- Acido graso nosaturado Composicion
- Classification
- Pascal
- 002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A35 Food industries / 002A35B Food industries / 002A35B05 Meat and meat product industries
- Discipline
- Agrifood industries
- Origin
- Inist-CNRS
- Database
- PASCAL
- INIST identifier
- 8882855
Sauf mention contraire ci-dessus, le contenu de cette notice bibliographique peut être utilisé dans le cadre d’une licence CC BY 4.0 Inist-CNRS / Unless otherwise stated above, the content of this bibliographic record may be used under a CC BY 4.0 licence by Inist-CNRS / A menos que se haya señalado antes, el contenido de este registro bibliográfico puede ser utilizado al amparo de una licencia CC BY 4.0 Inist-CNRS
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DOI
10.1002/jsfa.2740351115 
https://dx.doi.org/10.1002/jsfa.2740351115
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