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Smoke flavouring and its bacteriological and antioxidative effects

100%

Olsen C. Z.

Acta Alimentaria Polonica

1977

tom 03

nr 3

During the recent years research and technological development made the flavouring with artificial smoke or so-called liquid smoke more and more widespread, and therefore it is natural to examine whether this development can have an influence on the shelf-life of foods or, in other words, whether the substances, which contribute to the smoke flavour are the same as those which increase the shelf-life, or whether conventional smoke only contains a mixttire of products which separately fulfill a specific function.

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1 Acta Alimentaria Polonica

1 Olsen C. Z.

1 1977

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Smoke flavouring and its bacteriological and antioxidative effects