Bacon

“Isolation and identification of volatile flavor compounds in fried bacon”

volatile flavor compounds → were isolated and identified in → fried bacon

“The decline in mean sodium content of bacon/ham/cured meats from 1215 to 1114 mg/100 g (8% lower, p = 0.001) was smaller”

sodium content → decreased → bacon/ham/cured meats

“The pigs fed the highest diet level of alga biomass, containing 0.29% DHA, produced bacon with approximately 3.4 mg of DHA/g and 1.2% of the fat as omega-3 fatty acids.”

DHA → increased → omega-3 fatty acids in bacon fat

“Bacon content of DHA was increased to 97 mg/100 g when 1 g of DHA was added to a kilogram of feed.”

DHA → increased → bacon content

“Isolation and identification of N-nitrosothiazolidine in fried bacon”

N-nitrosothiazolidine → is isolated and identified → in fried bacon