Liha töötlemine
29, edited by C. O. Chichester,
.
Wydawnictwa Przemysłu Lekkiego i Spozywczego E. M. K. Mrak, and B. S. Schweigert. New York:
(in Polish). Academic Press.
Kurko, V. I. 1966. On the role and importance of indi- Watts, B. M., and M. Faulkner. 1954. Antioxidative
vidual smoke phenols in inhibiting the oxidative dete- effects of liquid smokes. Food Technology
rioration of smoked meats. XII European Congress of 8:158–161.
Meat Research Workers, Sandefjord. Ziemba, Z. 1969. The role of chemical constituents of
Lustre, A. O., and P. Issenberg. 1970. Phenolic compo- wood smoke in the coloring of the surface of food
nents in smoked meat products. Journal of Agricultural during
. smoking. Roczniki Technologii i Chemii