Effects of moisture content of firewood used in the manufacture of Japanese traditional smoked-dried bonito, katsuobushi, on polycyclic aromatic hydrocarbon (PAH) generation-Reference-Cited by-同舟云学术

Effects of moisture content of firewood used in the manufacture of Japanese traditional smoked-dried bonito, katsuobushi, on polycyclic aromatic hydrocarbon (PAH) generation

Published:2022-08 Issue: Volume:111 Page:104630
ISSN:0889-1575
Container-title:Journal of Food Composition and Analysis
language:en
Short-container-title:Journal of Food Composition and Analysis

Author:

Seko Takuya,Ishihara Kenji,Suzuki Toshiyuki,Takagi Shigeyuki,Taga Kaoru,Iida Yasuhiro,Shigematsu Yasuhiko,Itabashi Yutaka,Nakamichi Yujiro,Fujiwara Yoshifumi,Inada Akihiro,Yamashita Yumiko

Funder

Ministry of Agriculture, Forestry and Fisheries

Publisher

Elsevier BV

Subject

Food Science

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5. Update for combustion properties of wood components;Dietenberger;Fire Mater.,2002

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