ORGANOLEPTIC EVALUATION OF 3 PHENOLS PRESENT IN WOOD SMOKE

[1] BAKER RA, 1962, J WATER POLLUT CON F, V34, P582

[2] BURR HK, 1964, FOOD TECHNOL-CHICAGO, V18, P1884

[3] Crocker E. C., 1927, AM PERFUMERY ESSENT, V22, P325

[4] FIDDLER W, SUBMITTED

[5] GOOS AW, 1952, WOOD CHEMISTRY, V2, P826

[6] ODOUR THRESHOLDS OF SOME ORGANIC COMPOUNDS ASSOCIATED WITH FOOD FLAVOURS [J]. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, 1963, 14 (10) : 761 - &

[7] CORRELATION OF SUBJECTIVE + OBJECTIVE ODOR RESPONSES [J]. ANNALS OF THE NEW YORK ACADEMY OF SCIENCES, 1964, 116 (A2) : 567 - &

[8] LEA CH, 1958, CHEM IND-LONDON, P1289

[9] LEITCH JM, 1963, RECENT ADVANCES F ED, P137

[10] FLAVOR THRESHOLDS OF VOLATILE FATTY ACIDS [J]. JOURNAL OF FOOD SCIENCE, 1964, 29 (05) : 679 - &

[1] BAKER RA, 1962, J WATER POLLUT CON F, V34, P582

[2] BURR HK, 1964, FOOD TECHNOL-CHICAGO, V18, P1884

[3] Crocker E. C., 1927, AM PERFUMERY ESSENT, V22, P325

[4] FIDDLER W, SUBMITTED

[5] GOOS AW, 1952, WOOD CHEMISTRY, V2, P826

[6] ODOUR THRESHOLDS OF SOME ORGANIC COMPOUNDS ASSOCIATED WITH FOOD FLAVOURS [J]. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, 1963, 14 (10) : 761 - &

[7] CORRELATION OF SUBJECTIVE + OBJECTIVE ODOR RESPONSES [J]. ANNALS OF THE NEW YORK ACADEMY OF SCIENCES, 1964, 116 (A2) : 567 - &

[8] LEA CH, 1958, CHEM IND-LONDON, P1289

[9] LEITCH JM, 1963, RECENT ADVANCES F ED, P137

[10] FLAVOR THRESHOLDS OF VOLATILE FATTY ACIDS [J]. JOURNAL OF FOOD SCIENCE, 1964, 29 (05) : 679 - &