Effects of the smoking process on odour characteristics of smoked herring () and relationships with phenolic compound content - Concepedia

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Effects of the smoking process on odour characteristics of smoked herring () and relationships with phenolic compound content

DOI Full Paper Access

79

Citations

11

References

2005

Year

Mireille Cardinal, Josiane Cornet, Thierry Sérot, Régis Baron

Food ChemistrySmoking ProcessPhenolic Compound ContentToxicologySmoked HerringEnvironmental Toxicology

References

	Year	Citations

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