Results 281 to 290 of about 90,623 (308)

Contamination of smoked fish and smoked-dried fish with polycyclic aromatic hydrocarbons and biogenic amines and risk assessment for the Beninese consumers

Food Control, 2021
Ogouyôm Herbert Iko Afé, Claude Saegerman, Yénoukounmè Euloge Kpoclou   +2 more
exaly  

Quantification and risk assessment of carcinogenic polycyclic aromatic hydrocarbons in retail smoked fish and smoked cheeses

Food Control, 2021
Radu C Racovita, Catinca Secuianu
exaly  

Smoked Fish Consumption and Health Effects

2022
Irem Kılınç, Kılınç, Berna
openaire   +1 more source

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

Food Chemistry, 2007
Vincent Varlet, Carole Prost
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  

Improving Fish by Smoking It

Scientific American, 1918
openaire   +1 more source

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

Food Packaging and Shelf Life, 2019
Marianna Giannoglou, Nikolas Perikleous, Theofania N Tsironi   +2 more
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, Jan H Christensen
exaly  

Fish Drying & Smoking

2017
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
Andres Otero, María-Luisa García-López   +1 more
exaly