Liquid smoke (English Wikipedia)

Analysis of information sources in references of the Wikipedia article "Liquid smoke" in English language version.

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2doishouten.co.jp

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1spirajoule.com

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1oregonstate.edu

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1byronbiochar.com.au

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byronbiochar.com.au

"Introduction to Wood Vinegar for Australian Agriculture". Byron Biochar. 5 May 2015.

doi.org

Montazeri, Naim (January 2013). "Chemical characterization of commercial liquid smoke products". Food Science & Nutrition. 1 (1): 102–115. doi:10.1002/fsn3.9. PMC 3951573. PMID 24804019.
Lopez, Diana (2009). "Average structural analysis of tar obtained from pyrolysis of wood". Bioresource Technology. 7 (101): 2458–65. doi:10.1016/j.biortech.2009.11.036. PMID 19962881.
Choi, J.Y. (2009). "Effect of Wood Vinegar on the Performance, Nutrient Digestibility and Intestinal Microflora in Weanling Pigs". Asian-Australasian Journal of Animal Sciences. 22 (2): 267–274. doi:10.5713/ajas.2009.80355.,
"Risk assessment of the Scientific Panel on Food Additives, Flavourings, Processing Aids and Materials in contact with Food (AFC) on the Smoke Flavouring Primary Product – FF-B". EFSA Journal. 5 (6): 20r. 2007. doi:10.2903/j.efsa.2007.20r.
"Scientific Opinion on safety of smoke flavour Primary Product – TRADISMOKE A MAX". EFSA Journal. 8 (1): 1394. 2010. doi:10.2903/j.efsa.2009.1394.
"Scientific Opinion on safety of smoke flavour Primary Product - Scansmoke R909". EFSA Journal. 8 (1): 1395. 2010. doi:10.2903/j.efsa.2009.1395.
"Scientific Opinion on Safety of smoke flavour Primary Product – AM 01". EFSA Journal. 8 (1): 1396. 2010. doi:10.2903/j.efsa.2009.1396.
"Safety of smoke flavour Primary Product - Fumokomp". EFSA Journal. 7 (9): 1343. 2009. doi:10.2903/j.efsa.2009.1343.

doishouten.co.jp

europa.eu

efsa.europa.eu

"Safety of smoke flavour Primary Product – SmokEz Enviro 23". The EFSA Journal. 1226: 1–24. 14 May 2009.

faseb.org

Evaluation of the Health Aspects of Smoke Flavoring Solution and Smoked Yeast Flavoring as Food Ingredients (PDF). FASEB (Report). Life Sciences Research Office FASEB. 1981. SCOGS II-7. Archived from the original (PDF) on 16 November 2016.

nih.gov

pubmed.ncbi.nlm.nih.gov

Montazeri, Naim (January 2013). "Chemical characterization of commercial liquid smoke products". Food Science & Nutrition. 1 (1): 102–115. doi:10.1002/fsn3.9. PMC 3951573. PMID 24804019.
Lopez, Diana (2009). "Average structural analysis of tar obtained from pyrolysis of wood". Bioresource Technology. 7 (101): 2458–65. doi:10.1016/j.biortech.2009.11.036. PMID 19962881.

ncbi.nlm.nih.gov

Montazeri, Naim (January 2013). "Chemical characterization of commercial liquid smoke products". Food Science & Nutrition. 1 (1): 102–115. doi:10.1002/fsn3.9. PMC 3951573. PMID 24804019.

nrel.gov

Diebold, James (January 2000). A Review of the Chemical and Physical Mechanisms of the Storage Stability of Fast Pyrolysis Bio-Oils (PDF) (Report). National Renewable Energy Laboratory (NREL). p. 5. NREL/SR-570-27613.

oregonstate.edu

ir.library.oregonstate.edu

Beglinger, Edward (February 1956). Hardwood-Distillation Industry (Report). United States Department of Agriculture Forest Products Industry. pp. 9–10. Report 738.

spirajoule.com

"Spirajoule".

web.archive.org

Evaluation of the Health Aspects of Smoke Flavoring Solution and Smoked Yeast Flavoring as Food Ingredients (PDF). FASEB (Report). Life Sciences Research Office FASEB. 1981. SCOGS II-7. Archived from the original (PDF) on 16 November 2016.