Organoleptic Evaluation of Three Phenols Present in Wood Smoke
- 1 November 1966
- journal article
- research article
- Published by Wiley in Journal of Food Science
- Vol. 31 (6) , 1005-1010
- https://doi.org/10.1111/j.1365-2621.1966.tb03284.x
Abstract
No abstract availableThis publication has 5 references indexed in Scilit:
- Composition of Hickory Sawdust Smoke. Furans and PhenolsJournal of Agricultural and Food Chemistry, 1966
- Flavor Thresholds of Volatile Fatty AcidsJournal of Food Science, 1964
- A MATCHING‐STANDARDS METHOD FOR CHARACTERIZING ODOR QUALITIES*Annals of the New York Academy of Sciences, 1964
- CORRELATION OF SUBJECTIVE AND OBJECTIVE ODOR RESPONSESAnnals of the New York Academy of Sciences, 1964
- Odour thresholds of some organic compounds associated with food flavoursJournal of the Science of Food and Agriculture, 1963