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
CrossRef Cited-by Linking
- Ojeda M., Bárcenas P., Pérez-Elortondo F.J., Albisu M., Guillén M.D.: Chemical references in sensory analysis of smoke flavourings. Food Chem 2002, 78, 433. <http://dx.doi.org/10.1016/S0308-8146(02)00154-1>
- 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>
- Bárcenas Pedro, Pérez-Elortondo Francisco J., Salmerón Jesús, Albisu Marta: Recalled preference of Spanish consumers for smoked food. Nutrition & Food Science 1998, 98, 338. <http://dx.doi.org/10.1108/00346659810235341>
- LESIMPLE S., TORRES L., MITJAVILA S., FERNANDEZ Y., DURAND L.: Volatile Compounds in Processed Duck Fillet. J Fd Sci 1995, 60, 615. <http://dx.doi.org/10.1111/j.1365-2621.1995.tb09840.x>
- SOFOS J.N., MAGA J.A., BOYLE D.L.: Effect of Ether Extracts from Condensed Wood Smokes on the Growth of Aeromonas hydrophila and Staphylococcus aureus. J Fd Sci 1988, 53, 1840. <http://dx.doi.org/10.1111/j.1365-2621.1988.tb07856.x>
- Aminullah Bhulyan A. K. M., Ratnayake W. M. N., Ackman R. G.: Stability of lipids and polyunsaturated fatty acids during smoking of atlantic mackerel (Scomber scombrus L.). J Am Oil Chem Soc 1986, 63, 324. <http://dx.doi.org/10.1007/BF02546038>