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Quantification of phenolic compounds in smoked meat products using different glow smoke conditions

Pöhlmann, M.; Schwägele, Fredi GND; Speer, K.; Jira, Wolfgang GND

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Published in:
Polish journal of food and nutrition sciences
Vol. 61, H. Suppl. 1 (2011), p. 74-75
Date Issued:
2011
Language:
English
Type of Resource:
Text
URL:
Volltext Suppl1
Institution:
Max Rubner-Institut, Arbeitsgruppe Analytik
Physical Location:
Bibliothek/MRIKU

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Citation style:

Pöhlmann, M. / Schwägele, Fredi / Speer, K. / et al: Quantification of phenolic compounds in smoked meat products using different glow smoke conditions. 2011.

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