Changes in moisture, colour, residual nitrites and N-nitrosamine accumulation of bacon induced by nitrite levels and dry-frying temperatures

Publication date: Available online 12 June 2021Source: Meat ScienceAuthor(s): Siyang Deng, Xue Bai, Ying Li, Bo Wang, Baohua Kong, Qian Liu, Xiufang Xia

Source: Meat Science - June 13, 2021 Category: Food Science Source Type: research