Works matching DE "SMOKED salmon"

Results: 8

Microbial survey of ready-to-eat salad ingredients sold at retail reveals the occurrence and the persistence of Listeria monocytogenes Sequence Types 2 and 87 in pre-packed smoked salmon.

Published in:

BMC Microbiology, 2017, v. 17, p. 1, doi. 10.1186/s12866-017-0956-z

By:

Man Ling Chau;
Kyaw Thu Aung;
Hapuarachchige Chanditha Hapuarachchi;
Lee, Pei Sze Valarie;
Pei Ying Lim;
Su Lin Kang, Joanne;
Youming Ng;
Hooi Ming Yap;
Hyun-Gyun Yuk;
Alikiiteaga Gutiérrez, Ramona;
Lee Ching Ng

Publication type:

Article

Mycotoxin Incidence in Some Fish Products: QuEChERS Methodology and Liquid Chromatography Linear Ion Trap Tandem Mass Spectrometry Approach.

Published in:

Molecules, 2019, v. 24, n. 3, p. 527, doi. 10.3390/molecules24030527

By:

Tolosa, Josefa;
Barba, Francisco J.;
Font, Guillermina;
Ferrer, Emilia

Publication type:

Article

STUDY ON THE NUTRITIONAL QUALITY OF SOME ASSORTMENTS OF SMOKED SALMON FILLETS.

Published in:

Scientific Papers. Series D. Animal Science, 2018, v. 61, p. 295

By:

POP, Mircea;
FRUNZA, Gabriela

Publication type:

Article

Development of a novel smoke‐flavoured salmon product by sodium replacement using water vapour permeable bags.

Published in:

Journal of the Science of Food & Agriculture, 2018, v. 98, n. 7, p. 2721, doi. 10.1002/jsfa.8767

By:

Rizo, Arantxa;
Fuentes, Ana;
Barat, José M.;
Fernández‐Segovia, Isabel

Publication type:

Article

Fatty Acid Composition of Commercial Smoked Salmon Products.

Published in:

Turkish Journal of Maritime & Marine Sciences, 2024, v. 10, n. 1, p. 39, doi. 10.52998/trjmms.1372161

By:

DURMUŞ, Mustafa;
KARA, İbrahim

Publication type:

Article

Yield and Gel Strength of Gelatin Extracted from Smoked Salmon (S almo salar ) Skins.

Published in:

Journal of Aquatic Food Product Technology, 2017, v. 26, n. 5, p. 553, doi. 10.1080/10498850.2016.1236868

By:

Zhang, Yue;
Regenstein, Joe M.

Publication type:

Article

Effects of gamma radiation combined with cinnamon oil on qualities of smoked salmon slices inoculated with Shewanella putrefaciens.

Published in:

Food Science & Nutrition, 2018, v. 6, n. 4, p. 806, doi. 10.1002/fsn3.608

By:

Lyu, Fei;
Gao, Fei;
Ding, Yuting

Publication type:

Article

Effects of smoke flavoring using different wood chips and barbecuing on the formation of polycyclic aromatic hydrocarbons and heterocyclic aromatic amines in salmon fillets.

Published in:

PLoS ONE, 2020, v. 15, n. 1, p. 1, doi. 10.1371/journal.pone.0227508

By:

Oz, Emel

Publication type:

Article