Smoking of Fish and Seafood: History, Methods and Effects on Physical, Nutritional and Microbiological Properties

Recent Advances in Minimal Heat Processing of Fish: Effects on Microbiological Activity and Safety

(2011) Jan T. Rosnes et al.   Food and Bioprocess Technology

Biogenic amines in carp roe (Cyprinus carpio) preserved by four different methods

(2010) Martin Křížek et al.   FOOD CHEMISTRY

Polycyclic aromatic hydrocarbons (PAHs) in two Spanish traditional smoked sausage varieties: “Androlla” and “Botillo”

(2010) José M. Lorenzo et al.   MEAT SCIENCE

Stunning, pre slaughter and filleting conditions of Atlantic salmon and subsequent effect on flesh quality on fresh and smoked fillets

(2009) Bjorn Roth et al.   AQUACULTURE

The probability of growth of Listeria monocytogenes in cooked salmon and tryptic soy broth as affected by salt, smoke compound, and storage temperature

(2009) Cheng-An Hwang   FOOD MICROBIOLOGY

Comparison of different application strategies of divergicin M35 for inactivation of Listeria monocytogenes in cold-smoked wild salmon

(2009) I. Tahiri et al.   FOOD MICROBIOLOGY

Prevalence and challenge tests of Listeria monocytogenes in Belgian produced and retailed mayonnaise-based deli-salads, cooked meat products and smoked fish between 2005 and 2007

(2009) M. Uyttendaele et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

The effects of superchilled storage at −2°C on the microbiological and organoleptic properties of cold-smoked salmon before retail display

(2009) A. Beaufort et al.   INTERNATIONAL JOURNAL OF REFRIGERATION-REVUE INTERNATIONALE DU FROID

A comparison between E-beam irradiation and high pressure treatment for cold-smoked salmon sanitation: microbiological aspects

(2008) M. Medina et al.   FOOD MICROBIOLOGY

Raman spectroscopic study of electron-beam irradiated cold-smoked salmon

(2008) A.M. Herrero et al.   FOOD RESEARCH INTERNATIONAL

Cleaner production in Danish fish processing – experiences, status and possible future strategies

(2008) Mikkel Thrane et al.   JOURNAL OF CLEANER PRODUCTION

Polycyclic aromatic hydrocarbons (PAHs) in different types of smoked meat products from Serbia

(2008) Jasna Djinovic et al.   MEAT SCIENCE

In vitro tests of suitability of bacteriocin-producing lactic acid bacteria, as potential biopreservation cultures in vacuum-packaged cold-smoked salmon

(2007) Elisabetta Tomé et al.   FOOD CONTROL