SMOKING | Traditional-Reference-Cited by-同舟云学术

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SMOKING | Traditional

Published:2004 Issue: Volume: Page:1265-1272
ISSN:
Container-title:Encyclopedia of Meat Sciences
language:
Short-container-title:

Author:

Sikorski Z.E.

Publisher

Elsevier

Reference11 articles.

1. Mutagenic, carcinogenic, and chemopreventive compounds in foods;Bartoszek,2002

2. Basic principles;Doe,1998

3. Modern methods of smoking meat products;Klettner;Die Fleischwirtschaft,1979

4. The Chemical and Physicochemical Foundations of the Smoking Process;Kurko,1963

5. Smoking;Miler,1990

Cited by 11 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Modern Concepts of Restructured Meat Production and Market Opportunities;Food Science of Animal Resources;2024-03

2. Evaluation of the Influence of Flavor Characteristics of Cooked Bacon with Different Sterilization Methods by GC-IMS Combined with HS-SPME-GC-MS and Electronic Nose;Foods;2022-11-08

3. An in vitro-based hazard assessment of liquid smoke food flavourings;Archives of Toxicology;2021-11-20

4. Application of QuEChERS-EMR-Lipid-DLLME method for the determination of polycyclic aromatic hydrocarbons in smoked food of animal origin;Journal of Food Composition and Analysis;2020-04

5. Polycyclic Aromatic Hydrocarbons;Safety Analysis of Foods of Animal Origin;2016-04-19

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