fish hot smoked salmon
Selected indexed studies
- Listeria monocytogenes in the smoked salmon industry. (Int J Food Microbiol, 2000) [PMID:11156261]
- Utilization of smoked salmon trim in extruded smoked salmon jerky. (J Food Sci, 2012) [PMID:22591245]
- Effect of processing smoked salmon on contaminant contents. (Food Chem Toxicol, 2021) [PMID:34015427]
_Worker-drafted node — pending editorial review._
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Sources
- Listeria monocytogenes in the smoked salmon industry. (2000) pubmed
- Utilization of smoked salmon trim in extruded smoked salmon jerky. (2012) pubmed
- Effect of processing smoked salmon on contaminant contents. (2021) pubmed
- Inactivation of Listeria monocytogenes on Hot-smoked Salmon by the Interaction of Heat and Smoke or Liquid Smoke (†). (1997) pubmed
- The health risk assessment of organochlorine pesticides in smoked fish products available in Szczecin, Poland. (2010) pubmed
- Feasibility of a Heat-Pasteurization Process for the Inactivation of Nonproteolytic Clostridium botulinum types B and E in Vacuum-Packaged, Hot-Process (Smoked) Fish. (1988) pubmed
- Influence of smoking parameters on the concentration of polycyclic aromatic hydrocarbons (PAHs) in Danish smoked fish. (2010) pubmed
- Antimicrobial activity of salmon extracts derived from traditional First Nations smoke processing. (2012) pubmed
- Influence of Storage Time and Method of Smoking on the Content of EPA and DHA Acids and Lipid Quality of Atlantic Salmon (Salmo salar) Meat. (2022) pubmed
- Presence, detection and growth of Listeria monocytogenes in seafoods: a review. (1994) pubmed