Use of Liquid Smoke Flavouring as an Alternative to Traditional Flue Gas Smoking of Rainbow Trout Fillets (Oncorhynchus mykiss)-Reference-Cited by-同舟云学术

Use of Liquid Smoke Flavouring as an Alternative to Traditional Flue Gas Smoking of Rainbow Trout Fillets (Oncorhynchus mykiss)

Published:2001-12 Issue:8 Volume:34 Page:521-525
ISSN:0023-6438
Container-title:LWT - Food Science and Technology
language:en
Short-container-title:LWT - Food Science and Technology

Author:

Hattula T.,Elfving K.,Mroueh U.-M.,Luoma T.

Publisher

Elsevier BV

Subject

Food Science

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3. Smoke flavor as related to phenols carbonyl and acid content of Bologna;BRATZLER;Journal of Food Science,1969

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