Use of Liquid Smoke Flavouring as an Alternative to Traditional Flue Gas Smoking of Rainbow Trout Fillets (Oncorhynchus mykiss)
- 1 December 2001
- Vol. 34 (8), 521-525
- https://doi.org/10.1006/fstl.2001.0794
Abstract
No abstract availableThis publication has 2 references indexed in Scilit:
- Exposure to carcinogenic PAHs in the environmentEnvironmental Science & Technology, 1992
- Smoke Flavor as Related to Phenol, Carbonyl and Acid Content of BolognaJournal of Food Science, 1969