Results 291 to 300 of about 90,623 (308)

Microwave-assisted extraction and dispersive liquid–liquid microextraction followed by gas chromatography–mass spectrometry for isolation and determination of polycyclic aromatic hydrocarbons in smoked fish

Journal of Chromatography A, 2012
Vahid Ghasemzadeh-Mohammadi, Abdorreza Mohammadi, Maryam Hashemi   +2 more
exaly  

Extraction of polycyclic aromatic hydrocarbons from smoked fish using pressurized liquid extraction with integrated fat removal

Talanta, 2009
Jan H Christensen
exaly  

Bacterial pathogens in fresh, smoked and salted Iranian fish

Food Control, 2006
Afshin Akhondzadeh Basti
exaly  

Smoked, Cured, and Dried Fish

2000
openaire   +1 more source

Polycyclic aromatic hydrocarbons in smoked fish – a critical review

Food Chemistry, 2005
exaly  

Effects of washing on the polycyclic aromatic hydrocarbons (PAHs) contents in smoked fish

Food Control, 2018
John Andrew Marco Mahugija
exaly  

Contamination of smoked meat and fish products from Polish market with polycyclic aromatic hydrocarbons

Food Control, 2017
Dorota Gałkowska, Lesław Juszczak
exaly  

Staphylococcus aureus concerns in smoked fish

International Smoked Seafood Conference Proceedings, 2008
openaire   +1 more source

Polycyclic aromatic hydrocarbons (PAHs) in Swedish smoked meat and fish

Journal of Food Composition and Analysis, 2010
exaly  

DNA barcoding for the identification of smoked fish products

Journal of Fish Biology, 2008
exaly