Smoke flavoring technology in seafood

Handbook of Seafood and Seafood Products Analysis

Volumn , Issue , 2009, Pages 233-254

  Varlet, Vincent ^a   Serot, Thierry ^a   Prost, Carole ^a  

^a LUNAM UNIVERSITÉ   (France)

Author keywords

[No Author keywords available]

Indexed keywords

CHEMICAL CONTAMINATION; FOOD PRESERVATION; LIQUIDS; MEATS; POLYCYCLIC AROMATIC HYDROCARBONS; WOOD PRESERVATION;

INDUSTRIAL BENEFITS; INDUSTRIAL PROCESSS; MICROORGANISM ACTIVITY; ORGANOLEPTIC CHARACTERISTICS; PHENOLIC COMPONENTS; POLYCYCLIC AROMATIC HYDROCARBONS (PAHS); PRESERVATION TECHNIQUES; RISK OF ACCIDENTS;

SMOKE;

EID: 85011628146     PISSN: None     EISSN: None     Source Type: Book    
DOI: None     Document Type: Chapter

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