Subject
Food Science,Biotechnology
Reference53 articles.
1. , Traditional smoking, in: Jensen, W. K., Devine, C., Dikeman, K. (Eds.), Encyclopedia of Meat Sciences, Elsevier, London 2004, pp. 1265-1277.
2. Polycyclic aromatic hydrocarbons in smoked fish – a critical review
3. The flavor chemistry of wood smoke