Liha töötlemine
J. 1956. Fireless smokehouse smoker.
apparatus for generating curing smoke. Polish patent Food Engineering 28(6):65–67.
PL 155590, Warsaw. Ruiter, A. 1979. Color of smoked foods. Food
Borys, A. 1978. Chemical composition of carbonyl frac- Technology (5):54–63.
tion of smoke obtained from some kind of wood. Sen, N. P., P. A. Baddoo, and S. W. Seaman. 1993.
Roczniki Instytutu Przemysłu Mie˛snego I Tłuszczowego Studies on the occurrence and formation of
25:157–182 (in Polish). 2-(hydroxymethyl)-N-nitrosothiazolidine-4-carbox-
Commission Regulation (EC) No. 208/2005 of 4 ylic acid (HMNTCA) and 2-(hydroxymethyl)-N-ni-
February 2005 amending Regulation (EC) No. trosothiazolidine (HMNTHZ) in various cured
466/2001 as regards polycyclic aromatic hydrocar- smoked meat, fish and cheese
annaabi.ee 
