Phenols in smoked cured meats. Phenolic composition of commercial liquid smoke preparations and derived bacon.
D000818:Animals; D005511:Food Handling; D005519:Food Preservation; D006358:Hot Temperature; D008460:Meat / Q000032:analysis*; D010636:Phenols / Q000032:analysis*; D012906:Smoke; D013552:Swine; D014934:Wood
D010636:Phenols; D012906:Smoke