Relationship between volatile compounds and consumer-based sensory characteristics of bacon smoked with different Brazilian woods.
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DOI: 10.1016/j.foodres.2018.10.067
Abstract: Bacon is a product made from pork meat that is subjected to curing, drying, and smoking. Researchers aim to associate the worldwide high-acceptance of such a product with the sensory and chemical properties of bacon.… read more here.
Keywords: consumer based; relationship volatile; smoked different; volatile compounds ... See more keywords