✦ LIBER ✦
758. Smoking of foods: Tilgner, D. J. & Sikorski, Z. (1964). Antioxidant components of wood smoke used in the curing of meat. Abstract of paper presented at the Chicago Meeting of the American Chemical Society Division of Agricultural & Food Chemistry, 30 August–4 September 1964, p. 14A
- Book ID
- 114023692
- Publisher
- Elsevier Science
- Year
- 1965
- Weight
- 134 KB
- Volume
- 3
- Category
- Article
- ISSN
- 0015-6264
No coin nor oath required. For personal study only.