EFFECT OF SMOKE-HOUSE TEMPERATURE, HUMIDITY AND AIR-FLOW ON SMOKE PENETRATION INTO FISH MUSCLE

被引：27

作者：

CHAN, WS ^{[1
]}

TOLEDO, RT ^{[1
]}

DENG, J ^{[1
]}

机构：

[1] UNIV GEORGIA,FOOD SCI DEPT,ATHENS,GA 30602

来源：

关键词：

D O I：

10.1111/j.1365-2621.1975.tb02171.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：240 / 243

页数：4

共 10 条

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[3] SMOKE FLAVOR AS RELATED TO PHENOL CARBONYL AND ACID CONTENT OF BOLOGNA
BRATZLER, LJ
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[J]. JOURNAL OF FOOD SCIENCE, 1969, 34 (02) : 146 - +
[4] EFFECT OF SMOKING TEMPERATURES ON ACCEPTABILITY AND STORAGE STABILITY OF SMOKED SPANISH MACKEREL
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TOLEDO, RT
LILLARD, DA
[J]. JOURNAL OF FOOD SCIENCE, 1974, 39 (03) : 596 - 601
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[10] 1970, FEDERAL REGISTE 128A, V35, P221