ACTION OF HARDWOOD SMOKE ON BACTERIA IN CURED MEATS-Reference-Cited by-同舟云学术

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ACTION OF HARDWOOD SMOKE ON BACTERIA IN CURED MEATS

Published:1943-09 Issue:5 Volume:8 Page:377-387
ISSN:0022-1147
Container-title:Journal of Food Science
language:en
Short-container-title:J Food Science

Author:

JENSEN L. B.

Publisher

Wiley

Subject

Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1943.tb16572.x/fullpdf

Reference17 articles.

1. The presence of formaldehyde in wood smoke and in smoked foodstuffs

2. W. W. Chenoweth, 1930 . Food Preservation . John Wiley & Sons, New York, N. Y., 256 .

3. E. Edelmann, Mohler, B. John, and A. Eichhorn, 1939 . Textbook of Meat Hygiene . Lea & Febiger, Philadelphia, Pa., 95 -96 .

4. C. D. Hurd, 1929 . Pyrolysis of Carbon Compounds . Chemical Catalog Co., New York, N. Y., 283 .

Cited by 9 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. Effect of different smoking methods on the quality of pork sausages;Veterinary World;2018-12

2. Meat Smoking Technology;Meat Science and Applications;2001-07-27

3. Microbiological quality of cooked chicken breasts containing commercially available shelf-life extenders;Poultry Science;1997-06

4. Toxicity of Smoke to Epiphytic Ice Nucleation-Active Bacteria;Applied and Environmental Microbiology;1983-07

5. Bibliography;Microbial Ecology of Foods;1980

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