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- W2350439840 abstract "To investigate the quality and hygiene of smoke-cured bacons, the bacon samples are collected from peasant household,small workshops,and bacon factory. The samples are analyzed the sensory scores,water content,salt content,nitrite residue and benzopyrene residue. The results indicate that in all 42 tested samples,nitrite residue is in the range of0.68~12.21 mg/kg,which doesn't exceed the GB(nitrite residue≤30 mg/kg),the benzopyrene residue is in the range of0.84~8.89 μg/kg,the qualified rate is 92.86%,the senior grade of freshness is highly acceptable." @default.
- W2350439840 created "2016-06-24" @default.
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- W2350439840 date "2015-01-01" @default.
- W2350439840 modified "2023-09-23" @default.
- W2350439840 title "Investigation and Analysis of the Qualily of Smoke-cured Bacon Produced in the West of Hu'nan" @default.
- W2350439840 hasPublicationYear "2015" @default.
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