熏肉和肉制品的化学方面

{"title":"熏肉和肉制品的化学方面","authors":"L. Tóth, K. Potthast","doi":"10.1016/S0065-2628(08)60056-7","DOIUrl":null,"url":null,"abstract":"","PeriodicalId":75442,"journal":{"name":"Advances in food research","volume":"29 1","pages":"87-158"},"PeriodicalIF":0.0000,"publicationDate":"1984-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.1016/S0065-2628(08)60056-7","citationCount":"157","resultStr":"{\"title\":\"Chemical Aspects of the Smoking of Meat and Meat Products\",\"authors\":\"L. Tóth, K. Potthast\",\"doi\":\"10.1016/S0065-2628(08)60056-7\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"\",\"PeriodicalId\":75442,\"journal\":{\"name\":\"Advances in food research\",\"volume\":\"29 1\",\"pages\":\"87-158\"},\"PeriodicalIF\":0.0000,\"publicationDate\":\"1984-01-01\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"https://sci-hub-pdf.com/10.1016/S0065-2628(08)60056-7\",\"citationCount\":\"157\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Advances in food research\",\"FirstCategoryId\":\"1085\",\"ListUrlMain\":\"https://doi.org/10.1016/S0065-2628(08)60056-7\",\"RegionNum\":0,\"RegionCategory\":null,\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"\",\"JCRName\":\"\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Advances in food research","FirstCategoryId":"1085","ListUrlMain":"https://doi.org/10.1016/S0065-2628(08)60056-7","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"","JCRName":"","Score":null,"Total":0}