Postępy Techniki Przetwórstwa Spożywczego > 2005 > 15-16 > 2 > 48-50
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journal ISSN : | 0867-793X |
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Bibliography
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[1] Baryłko-Pikielna N.: Contribution of smoke compounds to sensory, bacteriostatic and antioxidative effects in smoked foods, IUFoST-IUPAC Symposium „Advances in Smoking of Foods", 1976, 8-10th September, Warsaw, 1667-1671
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[2] Batles W. Witkowski R., Sochting I., Block H., Toth L.: The Quality of Food and Beverages, Charalambous G., Inglett G., Eds.: Academic Press: 1981, New York, 2, 1
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[3] Borys, A. The studies on the chemical composition and properties of the selected liquid smokes used in Polish meat industry, Rocz. Inst. Przem. Mięsn., 2001, T. XXXVIII, 113-124.