smoked mackerel
Selected indexed studies
- The Development of Smoked Mackerel with Reduced Sodium Content. (Foods, 2022) [PMID:35159501]
- Flavor formation in different production steps during the processing of cold-smoked Spanish mackerel. (Food Chem, 2019) [PMID:30827602]
- The omega effect: Harnessing fish oil for health. (Atherosclerosis, 2025) [PMID:40731220]
_Worker-drafted node — pending editorial review._
Connections
No connections recorded yet.
Sources
- Influence of hot-smoking on the stability of fresh and frozen-thawed deep-skinned Atlantic mackerel fillets during cold storage. (2024) pubmed
- [Mineral elements content in smoked fish]. (2008) pubmed
- The Development of Smoked Mackerel with Reduced Sodium Content. (2022) pubmed
- Flavor formation in different production steps during the processing of cold-smoked Spanish mackerel. (2019) pubmed
- The omega effect: Harnessing fish oil for health. (2025) pubmed
- Microbial risks in mild hot smoking of fish. (2002) pubmed
- Extraction of high added value biological compounds from sardine, sardine-type fish and mackerel canning residues--a review. (2013) pubmed
- Prevalence of Listeria in Smoked Fish. (1992) pubmed
- Heavy metals in processed seafood products from Turkey: risk assessment for the consumers. (2021) pubmed
- Investigations of the Polycyclic Aromatic Hydrocarbon and Elemental Profile of Smoked Fish. (2022) pubmed