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- W4285302557 abstract "Smoking is used to preserve protein-rich foods such as meat, fish and cheese by the combined action of heat, which destroys microorganisms and enzymes, reduced moisture content, and antimicrobial and antioxidant chemicals in the smoke. The chapter describes the constituents of smoke, liquid smoke and the methods of smoking foods. It concludes with the effects of smoking on the sensory characteristics of smoked foods and their microbial safety, and a discussion of health concerns over potentially carcinogenic chemicals in smoked foods." @default.
- W4285302557 created "2022-07-14" @default.
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- W4285302557 date "2022-01-01" @default.
- W4285302557 modified "2023-09-29" @default.
- W4285302557 title "Smoking" @default.
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- W4285302557 doi "https://doi.org/10.1016/b978-0-323-85737-6.00026-1" @default.
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