Shelflife, sensory, cookery and physical characteristics of bacon cured with varying levels of sodium nitrite and potassium sorbate
Subtitle: final report
By: by the Meat Science Research Laboratory, Agriculture Research, Science and Education Administration
Publisher: The Laboratory
Published: 1979
Place of publication: Beltsville, Md
Language: eng
Number of pages: 100
Subjects: Food; Analysis; Composition; Bacon; Cooking (Bacon); Shelf-life dating
Notes: "July, 1979."

"Prepared for Food Safety and Quality Service, United States Department of Agriculture."