FRACTIONATION AND STUDY OF COMPOUNDS IN WOOD SMOKE

被引：20

作者：

PORTER, RW

BRATZLER, LJ

PEARSON, AM

机构：

来源：

JOURNAL OF FOOD SCIENCE | 1965年 / 30卷 / 04期

关键词：

D O I：

10.1111/j.1365-2621.1965.tb01812.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：615 / &

共 21 条

[1] SYSTEMATIC ANALYSIS OF ORGANIC INDUSTRIAL WASTES [J].

BRAUS, H ;

MIDDLETON, FM ;

RUCHHOFT, CC .

ANALYTICAL CHEMISTRY, 1952, 24 (12) :1872-1876

[2] VOLATILE ORGANIC ACIDS OF TOBACCO SMOKE [J].

BUYSKE, DA ;

WILDER, P ;

HOBBS, ME .

ANALYTICAL CHEMISTRY, 1957, 29 (01) :105-108

[3] CHROMATOGRAPHIC SEPARATION AND DETERMINATION OF STRAIGHT-CHAIN SATURATED MONOCARBOXYLIC ACIDS C-1 THROUGH C-10 AND DICARBOXYLIC ACIDS C-11 THROUGH C-16 [J].

CORCORAN, GB .

ANALYTICAL CHEMISTRY, 1956, 28 (02) :168-171

[4] IDENTIFICATION OF VOLATILE CARBONYL COMPOUNDS FROM CHEDDAR CHEESE [J].

DAY, EA ;

BASSETTE, R ;

KEENEY, M .

JOURNAL OF DAIRY SCIENCE, 1960, 43 (04) :463-474

[5] STUDIES OF SMOKING PROCESS FOR FOODS .2. ROLE OF SMOKE PARTICLES [J].

FOSTER, WW ;

CAMPBELL, D ;

SIMPSON, TH .

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, 1961, 12 (09) :635-&

[6] ATTENUATION OF LIGHT BY WOOD SMOKE [J].

FOSTER, WW .

BRITISH JOURNAL OF APPLIED PHYSICS, 1959, 10 (09) :416-420

[7] STUDIES OF SMOKING PROCESS FOR FOODS .1. IMPORTANCE OF VAPOURS [J].

FOSTER, WW ;

SIMPSON, TH .

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, 1961, 12 (05) :363-&

[8]

HUELIN FS, 1952, AUSTRAL J SCI RESEAR, VB 5, P328

[9]

HUSAINI SA, 1957, FOOD TECHNOL-CHICAGO, V11, P499

[10]

Iddles H.A., 1934, IND ENG CHEM ANAL ED, V6, P454

← 1 2 3 →