การรมควัน (Thai Wikipedia)

Analysis of information sources in references of the Wikipedia article "การรมควัน" in Thai language version.

refsWebsite

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1hotsmoked.co.uk

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archive.org

Myrvold, Nathan (2011). Modernist Cuisine. The Cooking Lab. pp. 143. ISBN 978-0-9827610-0-7.

hotsmoked.co.uk

"Cold Smoking Recipes & Tips - Food Smoking | Hot Smoked". hotsmoked.co.uk (ภาษาอังกฤษ). สืบค้นเมื่อ 2018-02-11.

nih.gov

ncbi.nlm.nih.gov

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.

worldcat.org

1953-, Fellows, P. (Peter) (2017). Food processing technology : principles and practice (4th ed.). Kent: Woodhead Publishing/Elsevier Science. ISBN 9780081019078. OCLC 960758611.{{cite book}}: CS1 maint: numeric names: authors list (ลิงก์)