Pure Appl. Chem., 1977, Vol. 49, No. 11, pp. 1667-1671
http://dx.doi.org/10.1351/pac197749111667
Contribution of smoke compounds to sensory, bacteriostatic and antioxidative effects in smoked foods
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Pure Appl. Chem., 1977, Vol. 49, No. 11, pp. 1667-1671
http://dx.doi.org/10.1351/pac197749111667