Handbook of Food Science, Technology, and Engineering

Handbook of Food Science, Technology, and Engineering
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1000
By:"Yiu H. Hui"
"Reference"
Published on 2006 by CRC Press

CANADIAN STYLE BACON MADE WITH/FROM PORK \u003cb\u003eSIRLOIN\u003c/b\u003e HIPS The \u003cb\u003esirloin\u003c/b\u003e \u003cbr\u003e\nis obtained by removing a 5- to 7-inch section of the pork loin immediately in front \u003cbr\u003e\nof the hip or pelvic bone. The \u003cb\u003esirloin\u003c/b\u003e hip is obtained by removing the half of the ...

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