smoke fish hot cold
Selected indexed studies
- [Characterization of the content of polycyclic aromatic hydrocarbons in the cold- and hot-smoked fish]. (Gig Sanit, 1999) [PMID:10465871]
- Listeria monocytogenes in the smoked salmon industry. (Int J Food Microbiol, 2000) [PMID:11156261]
- Occurrence of Listeria in hot and cold smoked seafood products. (Int J Food Microbiol, 1994) [PMID:8060795]
_Worker-drafted node — pending editorial review._
Connections
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Sources
- Occurrence of Listeria in hot and cold smoked seafood products. (1994) pubmed
- Dietary patterns among French-speaking men residing in Montreal, Canada. (2019) pubmed
- Prevalence and level of Listeria monocytogenes in ready-to-eat foods in Sweden 2010. (2012) pubmed
- Listeria monocytogenes in the smoked salmon industry. (2000) pubmed
- Effect of processing smoked salmon on contaminant contents. (2021) 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
- [Characterization of the content of polycyclic aromatic hydrocarbons in the cold- and hot-smoked fish]. (1999) pubmed
- Prevalence and growth of Listeria monocytogenes in naturally contaminated seafood. (1998) pubmed
- Factors affecting elimination of polycyclic aromatic hydrocarbons from smoked meat foods and liquid smoke flavorings. (2005) pubmed