Works matching DE "SMOKING (Cooking)"
Results: 20
Thermal inactivation and growth potential of Listeria monocytogenes in smoked tench.
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- Italian Journal of Food Safety, 2016, v. 5, n. 3, p. 168, doi. 10.4081/ijfs.2016.5974
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Sensory evaluation of cold-smoked trout packaged in vacuum and modified atmosphere.
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- Meat Technology, 2016, v. 57, n. 2, p. 141
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Influence of different smoking techniques on contamination by polycyclic aromatic hydrocarbons in traditional smoked Mozzarella di Bufala Campana.
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- International Journal of Dairy Technology, 2015, v. 68, n. 1, p. 97, doi. 10.1111/1471-0307.12179
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Effects of cold and hot smoking processes and the addition of natural Dunaliella salina polyphenol extract on the biochemical quality and shelf life of Sander lucioperca fillets after storage for 90 days.
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- Grasas y Aceites, 2023, v. 74, n. 4, p. 1, doi. 10.3989/gya.0215231
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Effects of smoking processes on the nutritional value and fatty acid composition of Zander fish (Sander lucioperca).
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- Grasas y Aceites, 2020, v. 71, n. 1, p. 1, doi. 10.3989/gya.1061182
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Effects of charcoal composition and oil droplet combustion on the polycyclic aromatic hydrocarbon content of smoke during the grilling process.
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- International Food Research Journal, 2016, v. 23, n. 4, p. 1372
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Consumer evaluation of cold smoked fat in beef sausages.
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- International Food Research Journal, 2016, v. 23, n. 4, p. 1782
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Influence of smoking with smoke flavorings on the oxidative stability of farmed sea bass fillets monitored by <sup>1</sup>H NMR and FTIR.
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- European Journal of Lipid Science & Technology, 2017, v. 119, n. 4, p. n/a, doi. 10.1002/ejlt.201600023
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Association of the age at smoking initiation and cessation on all-cause and cause-specific mortality: The Japan Collaborative Cohort Study.
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- Nagoya Journal of Medical Science, 2023, v. 85, n. 4, p. 691, doi. 10.18999/nagjms.85.4.691
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EFFECT OF SMOKING ON QUALITY CHARACTERISTICS AND SHELF-LIFE OF MEDITERRANEAN MUSSEL (MYTILUS GALLOPROVINCIALIS) MEAT UNDER VACUUM IN CHILLED STORAGE.
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- Italian Journal of Food Science / Rivista Italiana di Scienza degli Alimenti, 2003, v. 15, n. 3, p. 371
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SMOKING AND CURING OF MEAT: ITS ILL EFFECT.
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- North-East Veterinarian, 2017, v. 17, n. 2, p. 39
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An Overview of Traditional Fish Smoking In Africa.
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- Journal of Culinary Science & Technology, 2016, v. 14, n. 3, p. 198, doi. 10.1080/15428052.2015.1102785
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EFFECT OF ADDING SMOKE LIQUID OR POWDER TO PICKLING WHEY ON SOME PROPERTIES OF DOMIATTI CHEESE MADE FROM GOAT'S MILK.
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- Carpathian Journal of Food Science & Technology, 2015, v. 7, n. 2, p. 124
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Optimizing Salting and Smoking of Catfish ( Bagre marinus ) Using Response Surface Methodology.
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- Journal of Aquatic Food Product Technology, 2016, v. 25, n. 3, p. 358, doi. 10.1080/10498850.2013.855286
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THE EFFECTS OF HOT SMOKING ON THE CHEMICAL COMPOSITION AND SHELF LIFE OF MEDITERRANEAN MUSSEL ( MYTILUS GALLOPROVINCIALIS L. 1819) UNDER CHILLED STORAGE.
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- Journal of Food Processing & Preservation, 2008, v. 32, n. 6, p. 912, doi. 10.1111/j.1745-4549.2008.00221.x
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The influence of lipid content and pretreatment methods on protein conformation in fish (capelin, Mallotus villosus) during smoking and drying.
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- Food Science & Nutrition, 2019, v. 7, n. 4, p. 1446, doi. 10.1002/fsn3.980
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The combined impact of cold smoking and natural antioxidants on quality and shelf life of dolphinfish (Coryphaena hippurus) fillets.
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- Food Science & Nutrition, 2019, v. 7, n. 4, p. 1239, doi. 10.1002/fsn3.946
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Effect of superheated steam roasting with hot smoking treatment on improving physicochemical properties of the adductor muscle of pen shell (Atrina pectinate).
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- Food Science & Nutrition, 2018, v. 6, n. 5, p. 1317, doi. 10.1002/fsn3.674
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Effect of smoking and refrigeration on lipid oxidation of <italic>Clupea harengus</italic>: A fish commonly consumed in Cameroon.
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- Food Science & Nutrition, 2018, v. 6, n. 2, p. 464, doi. 10.1002/fsn3.575
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Cold Smoking of Atlantic Salmon ( Salmo salar) Fillets with Smoke Condensate—an Alternative Processing Technology for the Production of Smoked Salmon.
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- Journal of Food Science (Wiley-Blackwell), 2008, v. 73, n. 6, p. S326, doi. 10.1111/j.1750-3841.2008.00850.x
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