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1by Varlet, Vincent, Serot, Thierry, Knockaert, Camille, Cornet, Josiane, Cardinal, Mireille, Monteau, Fabrice, Le Bizec, Bruno, Prost, Carole“... of PAHs. Smouldering, thermostated plates and friction smoking processes allow smoked fish with very close...”
Published in Journal of the Science of Food and Agriculture (2007)
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Article in Journal/Newspaper -
2by Varlet, Vincent, Serot, Thierry, Knockaert, Camille, Cornet, Josiane, Cardinal, Mireille, Monteau, Fabrice, Le Bizec, Bruno, Prost, Carole“.... Smouldering, thermostated plates and friction smoking processes allow smoked fish with very close odorant...”
Published in Journal of the Science of Food and Agriculture (2007)
Get access
Get access
Get access
Article in Journal/Newspaper