𝔖 Bobbio Scriptorium
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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

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