COMPOSITION OF HICKORY SAWDUST SMOKE . LOW-BOILING CONSTITUENTS

被引：15

作者：

DOERR, RC

WASSERMAN, AE

FIDDLER, W

机构：

来源：

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY | 1966年 / 14卷 / 06期

关键词：

D O I：

10.1021/jf60148a035

中图分类号：

S [农业科学];

学科分类号：

09 ;

摘要：

引用

页码：662 / +

页数：1

共 13 条

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SAFFLE, RL .

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[3] LOW-BOILING COMPONENTS OF WOOD SMOKE - IDENTIFICATION BY MEANS OF SYRINGE REACTIONS [J].

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KAPSALOPOULOU, AJ .

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[4]

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[6] VOLATILE CHEMICAL COMPOUNDS IN DRY-CURED HAMS [J].

OCKERMAN, HW ;

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[7]

Pettet A. E. J., 1940, Journal of the Society of Chemical Industry, V59, P114

[8] FRACTIONATION AND STUDY OF COMPOUNDS IN WOOD SMOKE [J].

PORTER, RW ;

BRATZLER, LJ ;

PEARSON, AM .

JOURNAL OF FOOD SCIENCE, 1965, 30 (04) :615-&

[9]

SHELLEY RN, 1963, J ASSOC OFF AGR CHEM, V46, P486

[10]

SPANYAR P., 1960, ZEIT LEBENSM UNTERSUCH U FORSCH, V112, P471, DOI 10.1007/BF02215160

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