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

Category

Published in:

Polish journal of food and nutrition sciences
Vol. 61, H. Suppl. 1 (2011), p. 74-75

Volume:

61

No.:

Suppl. 1

Date Issued:

2011

Language:

English

Type of Resource:

Text

URL:

Volltext Suppl1

Institution:

Max Rubner-Institut, Arbeitsgruppe Analytik

Physical Location:

Bibliothek/MRIKU