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Effects of the smoking process on odour characteristics of smoked herring (Clupea harengus) and relationships with phenolic compound content
Mireille Cardinal, Josiane Cornet, Thierry Sérot, Régis BaronVolume:
96
Year:
2006
Language:
english
Pages:
10
DOI:
10.1016/j.foodchem.2005.02.040
File:
PDF, 177 KB
english, 2006