Abstract
Effect of Smokehouse Conditions and Matrix Interactions on Transfer of Odour Active Compounds and Polycyclic Aromatic Hydrocarbons (PAHs) in Culinary Smoke
- Record Identifier
- 9926766544401891
- Title
- Effect of smokehouse conditions and matrix interactions on transfer of odour active compounds and polycyclic aromatic hydrocarbons (PAHs) in culinary smoke
- Creators
- Chao Rebecca Yang
- Contributors
- Graham Eyres (Supervisor) - University of Otago, Food SciencePatrick Silcock (Supervisor) - University of Otago, Food ScienceJim Jones (Supervisor) - Massey University
- Academic Unit
- Food Science
- Degree Awarded
- Doctor of Philosophy - PhD
- Project Type
- Thesis - Doctoral
- Awarding Institution
- University of Otago
- Date published ; e-published
- 09/09/2025
- Copyright
- All items in OUR Archive are provided for research purposes and private study and are protected by copyright with all rights reserved unless otherwise indicated.
- Date copyright
- 09/09/2025
- Language
- English
- Resource Type ; Subtype
- Doctoral Thesis