Nachweis eines Raucharomakondensatzusatzes zu Wurstwaren mit Hilfe der Glascapillargaschromatographie-Reference-Cited by-同舟云学术

Nachweis eines Raucharomakondensatzusatzes zu Wurstwaren mit Hilfe der Glascapillargaschromatographie

Author:

Baltes Werner,S�chtig Ingeborg

Publisher

Springer Science and Business Media LLC

Subject

Industrial and Manufacturing Engineering,Biochemistry,General Chemistry,Food Science,Biotechnology

Link

Reference5 articles.

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3. Baltes, W., Söchtig, I.: Z. Lebensm. Unters. Forsch. (im Druck)

4. List of Volatile Compounds in Food. Central Institute for Nutrition and Food Research TNO, Zeist, Holland 1973

5. Kurko, V.J., Kelman, L.F.: Arb. Union-Forschungsinst. Fleischindustrie bd12 (1962)

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2. Pyrazine composition as influenced by the smoking conditions of hickory sawdust;Food Flavors: Generation, Analysis and Process Influence, Proceedings of the 8th International Flavor Conference;1995

3. The flavor chemistry of wood smoke;Food Reviews International;1987-01

5. Application of pyrolytic methods in food chemistry;Journal of Analytical and Applied Pyrolysis;1985-04