Smoke Flavor as Related to Phenol, Carbonyl and Acid Content of Bologna
- 1 March 1969
- journal article
- Published by Wiley in Journal of Food Science
- Vol. 34 (2), 146-148
- https://doi.org/10.1111/j.1365-2621.1969.tb00906.x
Abstract
No abstract availableKeywords
This publication has 4 references indexed in Scilit:
- Composition of Hickory Sawdust Smoke. Furans and PhenolsJournal of Agricultural and Food Chemistry, 1966
- Organoleptic Evaluation of Three Phenols Present in Wood SmokeJournal of Food Science, 1966
- Irradiation Effects in Meat, Production of Carbonyl Compounds during Irradiation of Meat and Meat FatsJournal of Agricultural and Food Chemistry, 1957
- Estimating carbonyl compounds in rancid fats and foodsJournal of Oil & Fat Industries, 1954