Explore Books on
bacon

The Opus majus of Roger Bacon

By Roger Bacon

Bacon

By Heather Lauer

Montaigne et François Bacon

By Pierre Louis Joseph Villey-Desmeserets

The BLT Cookbook

By Michele A. Jordan

Seduced by bacon

By Joanna Pruess

The bacon hog and the British market

By John Bright

The New Book of Meat Cookery

By Mary Berry

Bacon

By Canada. Food Prices Review Board.

The production of bacon for the British market

By Spencer, J. B.

Everything tastes better with bacon

By Sara Perry

Bacon

By Heather Lauer

Physiology and bacon-curing

By K. J. J. Mackenzie

Identification and quantitation of 3-hydroxy-N-nitrosopyrrolidine in fried bacon and fried-out fat

By Jae-sung Lee

Bacon

By Thompson, Fred

The bacon curing industry

By Great Britain. Economic Development Committee for the Food Manufacturing Industry.

Soft pork

By Frank Thomas Shutt

To all who are [for] Southern independence

By J. B Fulton

Special orders, no. 45

By Confederate States of America. Army. Dept. of South Carolina, Georgia, and Florida

The bacon curing industry

By Economic Development Committee for the Food Manufacturing Industry (Great Britain)

An analysis of a ban on nitrite use in curing bacon

By United States. Dept. of Agriculture. Economics, Statistics, and Cooperatives Service.

Nitrite in bacon

By United States. Department of Agriculture. Economics, Statistics, and Cooperatives Service

Accent on bacon and ham

By Ruth Van Deman

Shelflife, sensory, cookery and physical characteristics of bacon cured with varying levels of sodium nitrite and potassium sorbate

By Meat Science Research Laboratory (Beltsville, Md.)

Further research on irradiated bacon

By Eugen Wierbicki