Characterization of physical & chemical properties of pan-frying cured and uncured bacon and bacon fat
Submission published under a 24 month embargo labeled 'Closed Access', the embargo will last until 2024-12-01
Bacon Fat, Cured Bacon, Uncured Bacon, Processed Meat, Health Concerns, Pan-frying Process
University of Illinois - Urbana-Champaign
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University of Illinois at Urbana-Champaign