Results 201 to 210 of about 12,947 (216)
Some of the next articles are maybe not open access.

DNA barcoding for the identification of smoked fish products

Journal of Fish Biology, 2008
Dirk Steinke, S M McVeagh
exaly  

Influence of smoking parameters on the concentration of polycyclic aromatic hydrocarbons (PAHs) in Danish smoked fish

Food Additives and Contaminants, 2010
Lene Duedahl-Olesen   +2 more
exaly  

Numbers and types of microorganisms in vacuum-packed cold-smoked freshwater fish at the retail level

International Journal of Food Microbiology, 2002
María-Luisa García-López   +1 more
exaly  

Time temperature integrators for monitoring the shelf life of ready-to-eat chilled smoked fish products

Food Packaging and Shelf Life, 2019
Nikolas Perikleous   +2 more
exaly  

Determination of polycyclic aromatic hydrocarbons in smoked fish samples by a new microextraction technique and method optimisation using response surface methodology

Food Chemistry, 2013
Abdorreza Mohammadi   +2 more
exaly  

Lipid peroxidation-derived hepatotoxic aldehydes, 4-hydroxy-2E-hexenal in smoked fish meat products

Fisheries Science, 2003
Satoshi Kawahara   +2 more
exaly  

Residue Levels, Profiles, Emission Source and Daily Intake of Polycyclic Aromatic Hydrocarbons Based on Smoked Fish Consumption, An Egyptian Pilot Study

Polycyclic Aromatic Compounds, 2016
Farag Malhat   +2 more
exaly  

Prevalence and challenge tests of in Belgian produced and retailed mayonnaise-based deli-salads, cooked meat products and smoked fish between 2005 and 2007

International Journal of Food Microbiology, 2009
Antonio Valero   +2 more
exaly  

Development of a low-cost non-destructive system for measuring moisture and salt content in smoked fish products

Procedia Food Science, 2011
José M. Barat   +2 more
exaly  

Polycyclic aromatic hydrocarbons in smoked fish – a critical review

Food Chemistry, 2005
exaly  
food safety
liquid smoke
fish
agriculture
pahs
previous   19  20  21  22  

Home - About - Disclaimer - Privacy