“Smoke” Flavor Fraction of a Liquid Smoke Solution

Journal of Agricultural and Food Chemistry

Volumn 18, Issue 5, 1970, Pages 934-936

  Fiddler, Walter ^a   Wasserman, Aaron E ^a   Doerr, Robert C ^a  

^a AGRICULTURAL RESEARCH SERVICE   (United States)

Author keywords

[No Author keywords available]

Indexed keywords

EID: 0342639223     PISSN: 00218561     EISSN: 15205118     Source Type: Journal    
DOI: 10.1021/jf60171a045     Document Type: Article

References (10)

1. Amerine, M. A., Pangborn, R. M., Roessler, E. B., “Principles of Sensory Evaluation of Food,” p. 525, Academic Press, New York, 1965.
2. Bratzier, L. J., Spooner, M. E., Weatherspoon, J. B., Maxey, J. A., J. Food Sci. 34, 146 (1969).
3. Doerr, R. C., Wasserman, A. E., Fiddler, W., J. Agr. Food Chem. 14, 662 (1966).
4. Fiddler, W., Doerr, R. C., Wasserman, A. E., Salay, J. M., J. Agr. Food Chem. 14, 659 (1966).
5. Fiddler, W., Doerr, R. C., Wasserman, A. E., J. Agr. Food Chem. 18, 310 (1970).
6. Hollenbeck, C. M., U. S. Patent 3, 106, 473 (1963).
7. Spanyar, P., Kevei, E., Blazovich, M., Z. Lebensm. Unters. Forsch. 133, 1 (1966).
8. Tilgner, D., Miler, K., Prominski, J., Darnowska, G., “Advances in the Engineering of the Smoke Curing Process,” Intern. Session, 2nd, Gdansk, Poland 1960;
9. Tehnologija Mesa (Special Issue), Yugoslav Inst. Meat Technol., p 37 (1962).
10. Wasserman, A. E., J. Food Sci. 31, 1005 (1966).