Results 291 to 300 of about 189,991 (301)

Changes in the microbial communities in vacuum-packaged smoked bacon during storage

Food Microbiology, 2019
Baocai Xu, Cong Li, Zhouping Wang
exaly  

Influence of wood types on quality and carcinogenic polycyclic aromatic hydrocarbons (PAHs) of smoked sausages

Food Control, 2018
exaly  

Occurrence of Listeria in hot and cold smoked seafood products

International Journal of Food Microbiology, 1994
exaly  

Polycyclic aromatic hydrocarbons in smoked fish – a critical review

Food Chemistry, 2005
exaly  

To smoke or not to smoke.

New York state journal of medicine, 1974
openaire   +1 more source

To smoke or not to smoke.

The American journal of gastroenterology, 2003
openaire   +1 more source

SMOKING AND HEALTH

The Lancet, 1972
openaire   +4 more sources

Smoking and smoking cessation.

2004
Kathleen A. O'Connell, Mary R. Cook
openaire   +1 more source

Don't smoke smoke smoke that cigarette.

CAL [magazine] Certified Akers Laboratories, 1977
openaire   +1 more source

Smoking/No Smoking

Prud’homme, François D., Gauvin, Francis   +1 more
openaire   +1 more source