Results 211 to 216 of about 12,947 (216)

Brown FK and the colouring of smoked fish—a risk‐benefit analysis

Food Additives and Contaminants, 1987
Robert D Combes, R D Combes
exaly  

isolated from cold-smoked fish products in Osaka City, Japan

International Journal of Food Microbiology, 2004
Yoshikazu Nishikawa, Munemasa Nagao, A Hase   +2 more
exaly  

The effect of γ-radiation on smoked fish using short-term mutagenicity assays

Mutation Research - Genetic Toxicology Testing and Biomonitoring of Environmental Or Occupational Exposure, 1989
exaly  

The Effects of Oven Type on the Quality of Smoked Fish: Comparison Between the Use of the Chorkor and Ahotor Ovens in Ghana

Journal of Aquatic Food Product Technology
Nazir Kizzie-Hayford, Salifu Seidu-Larry
exaly  

Smoked, Cured, and Dried Fish

2012
David D Kuhn, George J Flick
exaly  

Polycyclic aromatic hydrocarbons in Cambodian smoked fish

Food Additives and Contaminants: Part B Surveillance
Adela Frankova, Jan Banout, Tereza Slámová   +2 more
exaly