International Symposium on Advances in Smoking of Foods, Warsaw, Poland, 8–10 September 1976
The phenomena of quality in the smoke curing process
Physical and chemical processes involved in the production and application of smoke
Analysis of smoke and smoked foods
Contribution of smoke compounds to sensory, bacteriostatic and antioxidative effects in smoked foods
Some facts and legislation concerning polycyclic aromatic hydrocarbons in smoked foods
Novel concepts in technology and design of machinery for production and application of smoke in the food industry