Fritz W, et.al.: Smoked food and cancer US National Library of Medicine National Institutes of Health
Steck SE, et al: Cooked meat and risk of breast cancer--lifetime versus recent dietary intake Epidemiology
Forsberg ND, et al: Effect of Native American fish smoking methods on dietary exposure to polycyclic aromatic hydrocarbons and possible risks to human health. J. Agric. Food Chem.
Li, J et al: Quantitatively assessing the health risk of exposure to PAHs from intake of smoked meats. Ecotoxicol. Environ. Saf.
Rozentale I, et al: Polycyclic aromatic hydrocarbons in traditionally smoked meat products from the Baltic states. Food Addit. Contam. Part B Surveill.
↑ 1953-, Fellows, P. (Peter) (2017). Food processing technology : principles and practice (4th ed.). Kent: Woodhead Publishing/Elsevier Science. ISBN9780081019078. OCLC 960758611.CS1 maint: numeric names: authors list (link)
Myrvold, Nathan (2011). Modernist Cuisine. The Cooking Lab. p. 143. ISBN978-0-9827610-0-7.
สิงหาคม 08, 2021
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