Influence of Carcass Fat Iodine Value and Packaging Type on Shelf-Life of Bacon Slices Packaged for Hotels, Restaurants, and Institutions (HRI)

Kansas Agricultural Experiment Station Research Reports

doi 10.4148/2378-5977.1147

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Abstract

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Date

January 1, 2015

Authors

J. M. DeRouchey

Publisher

New Prairie Press

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