CrossRef enabled

PAC Archives

Archive →

Pure Appl. Chem., 1977, Vol. 49, No. 11, pp. 1687-1702

http://dx.doi.org/10.1351/pac197749111687

Novel concepts in technology and design of machinery for production and application of smoke in the food industry

C. M. Hollenbeck

CrossRef Cited-by theme picture

CrossRef Cited-by Linking

  • Montazeri Naim, Oliveira Alexandra C. M., Himelbloom Brian H., Leigh Mary Beth, Crapo Charles A.: Chemical characterization of commercial liquid smoke products. Food Sci Nutr 2013, 1, 102. <http://dx.doi.org/10.1002/fsn3.9>
  • SCHWANKE SUEANN K., IKINS WILLIAM G., BREWER M. SUSAN: PHENOL COMPOUNDS IDENTIFIED IN SELECTED LIQUID SMOKES. J Food Lipids 1995, 2, 239. <http://dx.doi.org/10.1111/j.1745-4522.1995.tb00046.x>
  • Shimizu M., Nakama A., Yamano T., Noda T., Fujita T., Kuroda K., Yamada A., Morita S.: Role of gastric glutathione in smoke flavouring-induced gastric injury in rats. Food Toxicology 1992, 30, 1005. <http://dx.doi.org/10.1016/0278-6915(92)90110-7>
  • Ikins W.G., Gray J.I., Mandagere A.K., Booren A.M., Pearson A.M., Stachiw M.A., Buckley D.J.: Contribution of wood smoke to in vivo formation of N-nitrosothiazolidine-4-carboxylic acid: Initial studies. Food Toxicology 1988, 26, 15. <http://dx.doi.org/10.1016/0278-6915(88)90036-1>
  • BHUIYAN A. K. M. AMINULLAH, RATNAYAKE W. M. N., ACKMAN R. G.: Effect of Smoking on the Proximate Composition of Atlantic Mackerel (Scomber scombrus). J Fd Sci 1986, 51, 327. <http://dx.doi.org/10.1111/j.1365-2621.1986.tb11121.x>