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- W1988730079 abstract "Spoilage in the fat of smoked and unsmoked Wiltshire backs and gammons, stored at temperatures of −18°, −9°, −1°, and 7 °C. for approximately four months, was assessed by determinations of peroxide oxygen and free fatty acid contents. Smoked bacon can be stored satisfactorily for at least two months at −1° to −18 °C. whereas unsmoked bacon was usually rancid after one month. Spoilage due to the formation of excessive quantities of free fatty acids was found to be of little importance." @default.
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- W1988730079 date "1944-09-01" @default.
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- W1988730079 title "SMOKED MEATS: II. DEVELOPMENT OF RANCIDITY IN SMOKED AND UNSMOKED WILTSHIRE BACON DURING STORAGE" @default.
- W1988730079 doi "https://doi.org/10.1139/cjr44f-013" @default.
- W1988730079 hasPublicationYear "1944" @default.
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