Smoked Food-Reference-Cited by-同舟云学术

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Smoked Food

Published:2017 Issue: Volume: Page:201-243
ISSN:
Container-title:Current Developments in Biotechnology and Bioengineering
language:
Short-container-title:

Author:

Ledesma E.,Rendueles M.,Díaz M.

Publisher

Elsevier

Reference230 articles.

1. Chemie der Räucherung;Tóth,1982

2. Determination of polycyclic aromatic hydrocarbons in smoked meat products and smoke flavouring food additives;Šimko;Journal of Chromatography B,2002

3. Polycyclic aromatic hydrocarbons in smoked meats;Šimko,2009

4. El ahumado. Ciencia y Tecnología de la Carne. Teoría y práctica;Möhler,1978

5. Meat fermentation at the crossroads of innovation and tradition: a historical outlook;Leroy;Trends in Food Science & Technology,2013

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3. Effect of different wood species on heterocyclic aromatic amine level in Harbin red sausages;Food Science of Animal Products;2023-10

4. Understanding animal-based flavor generation, mechanisms and characterization: Cheddar cheese and bacon flavors;Critical Reviews in Food Science and Nutrition;2023-07-11

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