Results 241 to 250 of about 12,668 (265)

Volatile aldehydes in smoked fish: Analysis methods, occurence and mechanisms of formation

Food Chemistry, 2007
Carole Prost, Vincent Varlet, Thierry Serot   +2 more
exaly  

DNA barcoding for the identification of smoked fish products

Journal of Fish Biology, 2008
Dirk Steinke
exaly  

Dried and Smoked Fish Products

2017
Yu Swee Yean, Rerngrudee Pruthiarenun, Peter Doe, Terushige Motohiro, K. Gopakumar   +4 more
openaire   +1 more source

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

International Journal of Food Microbiology, 2002
Maria-Luisa Garcia-Lopez, Andres Otero
exaly  

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

International Journal of Food Microbiology, 2004
Yoshikazu Nishikawa
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, Theofania Tsironi, Marianna Giannoglou   +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, Vahid Ghasemzadeh-Mohammadi, Ramin Khaksar   +2 more
exaly  

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

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

Some notes on the smoking of fish

1940
openaire   +1 more source

Production of histamine and tyramine by bacteria isolated from Portuguese vacuum-packed cold-smoked fish

Food Control, 2002
Isabel Ferreira, Manuela Vieira da Silva   +1 more
exaly