Results 251 to 260 of about 12,668 (265)

Prevalence and challenge tests of Listeria monocytogenes 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, Liesbeth Jacxsens, F Devlieghere   +2 more
exaly  

Polycyclic aromatic hydrocarbons in smoked fish – a critical review

Food Chemistry, 2005
exaly  

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

Food Additives and Contaminants - Part A Chemistry, Analysis, Control, Exposure and Risk Assessment, 2010
Lene Duedahl-Olesen, Kit Granby, Jan H Christensen   +2 more
exaly  

Fish Drying & Smoking

2017
openaire   +1 more source

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
exaly  

Smoked, Cured, and Dried Fish

2012
David Kuhn, George J Flick
exaly  

Polycyclic aromatic hydrocarbons in Cambodian smoked fish

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

Smoked, Cured, and Dried Fish

2000
openaire   +1 more source

The determination of polycyclic aromatic hydrocarbons in smoked fish by gas chromatography mass spectrometry with positive-ion chemical ionization

Journal of Food Composition and Analysis, 2005
exaly