Composition and analysis of liquid smoke flavouring primary products
Author:
Publisher
Wiley
Subject
Filtration and Separation,Analytical Chemistry
Reference87 articles.
1. European Commission, Off. J. Eur. Comm. 2003, L 309/1, 1–8.
2. Use of Liquid Smoke Flavouring as an Alternative to Traditional Flue Gas Smoking of Rainbow Trout Fillets (Oncorhynchus mykiss)
3. Proteolytic activity and properties of proteins in smoked salmon (Salmo salar)—effects of smoking temperature
4. The relationship of chemical components to flavor attributes of bacon and ham
5. Effects of liquid smoke on quality characteristics of Turkish standard smoked beef tongue
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