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Processing of Wiltshire bacon with [alpha]-tocopherol-coated salts
Kutil, Cynthia Lee
Text (1986)
Part of
Electronic Theses & Dissertations
The influence of processing variables on N-nitrosamine formation in bacon
Zabik, John Michael
Text (1988)
Part of
Electronic Theses & Dissertations
Further factors influencing N-nitrosamine formation in fried bacon
Skrypec, Daniel J.
Text (1984)
Part of
Electronic Theses & Dissertations
Thermal inactivation of bacterial pathogens under widely changing moisture conditions in cooked bacon and dried apple
Randriamiarintsoa, Narindra
Text (2022)
Part of
Electronic Theses & Dissertations
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