Pure Appl. Chem., 1977, Vol. 49, No. 11, pp. 1629-1638
http://dx.doi.org/10.1351/pac197749111629
The phenomena of quality in the smoke curing process
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CrossRef Cited-by Linking
- Varlet Vincent, Prost Carole, Serot Thierry: Volatile aldehydes in smoked fish: Analysis methods, occurence and mechanisms of formation. Food Chem 2007, 105, 1536. <http://dx.doi.org/10.1016/j.foodchem.2007.03.041>
- ELORTONDO F.J. PÉREZ, ALBISU M., BARCINA Y.: BRNING TIME AND SMOKING INFLUENCE ON ACCEPTABILITY OF IDIAZABAL CHEESE. J Food Quality 2002, 25, 51. <http://dx.doi.org/10.1111/j.1745-4557.2002.tb01007.x>
- Balejko Jerzy A: Production of curing smoke: Rate of thermal decomposition of sawdust under anaerobic conditions. J Sci Food Agric 1991, 57, 391. <http://dx.doi.org/10.1002/jsfa.2740570309>