Media type: E-Article Title: Processing Characteristics and Sensory Attributes of Bacon Manufactured From Seven Value-Added Cuts of Beef Contributor: Chalupa-Krebzdak, S.; Bohrer, B. M. Published: Iowa State University, 2019 Published in: Meat and Muscle Biology, 3 (2019) 2, Seite 34-35 Language: English DOI: 10.22175/mmb2019.0034 ISSN: 2575-985X Origination: Footnote: Access State: Open Access