fish smoked eel
Selected indexed studies
- Shelf-life of smoked eel fillets treated with chitosan or thyme oil. (Int J Biol Macromol, 2018) [PMID:29578015]
- Proximal Composition and Nutritive Value of Raw, Smoked and Pickled Freshwater Fish. (Foods, 2020) [PMID:33348728]
- Comparison of Zinc, Copper and Selenium Content in Raw, Smoked and Pickled Freshwater Fish. (Molecules, 2020) [PMID:32825049]
_Worker-drafted node — pending editorial review._
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Sources
- The health risk assessment of organochlorine pesticides in smoked fish products available in Szczecin, Poland. (2010) pubmed
- Shelf-life of smoked eel fillets treated with chitosan or thyme oil. (2018) pubmed
- Proximal Composition and Nutritive Value of Raw, Smoked and Pickled Freshwater Fish. (2020) pubmed
- Comparison of Zinc, Copper and Selenium Content in Raw, Smoked and Pickled Freshwater Fish. (2020) pubmed
- Influence of Omega-3 Fatty Acid-Rich Fish Oils on Hyperlipidemia: Effect of Eel, Sardine, Trout, and Cod Oils on Hyperlipidemic Mice. (2021) pubmed
- An outbreak of Salmonella blockley infections following smoked eel consumption in Germany. (2000) pubmed
- Survey into the seafood consumption preferences and patterns in the portuguese population. Gender and regional variability. (2013) pubmed
- Cadmium and Lead Content in Chosen Commercial Fishery Products Consumed in Poland and Risk Estimations on Fish Consumption. (2018) pubmed
- Animal origin foods and colorectal cancer risk: a report from the Shanghai Women's Health Study. (2009) pubmed
- Polychlorinated dibenzo-p-dioxins, dibenzofurans and biphenyls in fish from the Netherlands: concentrations, profiles and comparison with DR CALUX bioassay results. (2007) pubmed