Effects of Dietary Fat Supplementation of Swine Diets and Subsequent Packaging and Storage Conditions on Rancidity Development and Sensory Ratings of Bacon

Professional Animal Scientist

Volumn 16, Issue 1, 2000, Pages 47-53

  Rogers, R W ^a   Etzler, D E ^b,c  

^a MISSISSIPPI STATE UNIVERSITY   (United States)

^b Smithfield Premium Genetics   (United States)

^c NONE   (United States)

Author keywords

Bacon; Diets; Packaging; Rancidity; Storage; Swine

Indexed keywords

EID: 0042682595     PISSN: 10807446     EISSN: 1525318X     Source Type: Journal    
DOI: 10.15232/S1080-7446(15)31660-0     Document Type: Article

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