Longitudinal studies on Listeria in smoked fish plants: Impact of intervention strategies on contamination patternsLAPPI, Victoria R; THIMOTHE, Joanne; NIGHTINGALE, Kendra Kerr et al.Journal of food protection. 2004, Vol 67, Num 11, pp 2500-2514, issn 0362-028X, 15 p.Article

Microbiological changes in smoked and charred baltic herrings during storage = Modifications microbiologiques, lors du stockage, des harengs de la Baltique fumés et grillés superficiellementKORKEALA, H. J; PAKKALA, P. K.Journal of food protection. 1988, Vol 51, Num 3, pp 197-200, issn 0362-028XArticle

Antilisterial activity of a Carnobacterium piscicola isolated from Brazilian smoked fish (surubim [Pseudoplatystoma sp.]) and its activity against a persistent strain of Listeria monocytogenes isolated from surubimALVES, Virginia F; DE MARTINIS, Elaine C. P; DESTRO, Maria Teresa et al.Journal of food protection. 2005, Vol 68, Num 10, pp 2068-2077, issn 0362-028X, 10 p.Article

Levels of benzo(a)pyrene in some smoked ready-to-eat Nigerian foods = Teneurs en benzo-(a)-pyrène de quelques produits fumés prêts à consommer, originaires du NigériaOGBADU, G. H; OGBADU, L. J.Lebensmittel - Wissenschaft + Technologie. 1989, Vol 22, Num 5, pp 313-314, issn 0023-6438Article

Class separation of mutagenic polycyclic organic material in grilled and smoked foods = Classement des substances organiques polycycliques et mutagènes dans les produits alimentaires grillés ou fumésLARSSON, B. K; PYYSALO, H; SAURI, M et al.Zeitschrift für Lebensmittel-Untersuchung und -Forschung. 1988, Vol 187, Num 6, pp 546-551, issn 0044-3026Article

PHYSICOCHEMICAL CHARACTERIZATION OF SOME SMOKED AND MARINATED FISH PRODUCTSFUENTES, A; FERNANDEZ-SEGOVIA, I; BARAT, J. M et al.Journal of food processing and preservation. 2010, Vol 34, Num 1, pp 83-103, issn 0145-8892, 21 p.Article

Effects of different sources of heat on the quality of smoked fishOYEWOLE, B. A; AGUN, B. J; OMOTAYO, K. F et al.International journal of food, agriculture and environment (Print). 2006, Vol 4, Num 2, pp 95-97, issn 1459-0255, 3 p.Article

Tracking of Listeria monocytogenes in smoked fish processing plantsTHIMOTHE, Joanne; NIGHTINGALE, Kendra Kerr; GALL, Ken et al.Journal of food protection. 2004, Vol 67, Num 2, pp 328-341, issn 0362-028X, 14 p.Article

Comportamento di Listeria monocytogenes in salmone affumicato: Ricerca di Listeria spp., Aeromonas hydrophila e Yersinia enterocolitica in Pesce affumicatoPREVIDI, M. P; AMBROGGI, F; GOLA, S et al.Industria Conserve. 1991, Vol 66, Num 2, pp 109-111, issn 0019-7483Article

Qualité microbiologique du poisson séché et fumé du lac Tanganika = Microbiological quality of dried and smoked fish from lake TanganikaSINDAYIGAYA, E; DEBEVERE, J. M.Sciences des aliments. 1989, Vol 9, Num 3, pp 507-515, issn 0240-8813Article

Sensorische und mikrobiologische Untersuchung an vakuumverpacktem Räucherlachs in Scheiben = Analyses sensorielles et microbiologiques du saumon fumé en tranches emballé sous vide = Sensorical and microbiological investigation of sliced vacuum-packed smoked salmonHILDEBRANDT, G; EROL, I.Archiv für Lebensmittelhygiene. 1988, Vol 39, Num 5, pp 120-123, issn 0003-925XArticle

Effect of smoking on lipid stability in sardine (Sardina pilchardus W.) = Effet du fumage sur la stabilité des lipides de sardines (Sardinas pilchardus W.)BELTRAN, A; MORAL, A.Zeitschrift für Lebensmittel-Untersuchung und -Forschung. 1989, Vol 189, Num 4, pp 317-321, issn 0044-3026Article

Incidence of Listeria in hot- and cold-smoked fishFUCHS, R. S; NICOLAIDES, L.Letters in applied microbiology. 1994, Vol 19, Num 5, pp 394-396, issn 0266-8254Article

Storage conditions and microbial quality of smoked dry herring in GhanaLU, J. Y; PACE, R. D; PLAHAR, W. D et al.Journal of food protection. 1991, Vol 54, Num 7, pp 557-559, issn 0362-028XArticle

Mycotoxic flora and mycotoxins in smoke-dried fish from Sierra LeoneJONSYN, F. E; LAHAI, G. P.Nahrung (Weinheim). 1992, Vol 36, Num 5, pp 485-489, issn 0027-769XArticle

A note on consumer preference of smoked salmon colourGORMLEY, T. R.Irish journal of agricultural and food research. 1992, Vol 31, Num 2, pp 199-202Conference Paper

Vergleichende Untersuchungen zur Feststellung des TVB-N-Gehaltes an frischen und heissgeräucherten Seefischen = Etude comparative du dosage de l'azote basique volatil total de poissons marins à l'état frais ou fumés à chaud = Comparative studies on determination of TVB-N content using fresh and hot smoked sea fishRAKOW, D.Archiv für Lebensmittelhygiene. 1989, Vol 40, Num 2, pp 40-42, issn 0003-925XArticle

Effect of processing variables on lipid stability in smoked great lakes whitefish = Effet des paramètres du traitement sur la stabilité des lipides des poissons maigres pêchés dans les Grands lacs américains et fumésCUPPETT, S. L; GRAY, J. I; BOOREN, A. M et al.Journal of food science. 1989, Vol 54, Num 1, pp 52-54, issn 0022-1147Article

Brown FK and the colouring of smoked fish - A risk-benefit analysis = Le colorant alimentaire brun FK et la coloration du poisson fumé - Analyse des avantages et des risquesD. COMBES, R.Food additives and contaminants. 1987, Vol 4, Num 3, pp 221-231, issn 0265-203XArticle

Zum Vorkommen von Listeria monocytogenes in importierten geräucherten und fermentierten Fischen = Occurence of Listeria monocytogenes in imported smoked and fermented fishJEMMI, T.Archiv für Lebensmittelhygiene. 1990, Vol 41, Num 5, pp 107-109, issn 0003-925X, 3 p.Article

Effect of salt level and nitrite on toxin production by Clostridium botulinum type E spores in smoked Great Lakes whitefish = Effet de la concentration en sel et du nitrite sur la production de toxine par les spores de Clostridium botulinum dans le corégone fumé des Grands LacsCUPPETT, S. L; GRAY, J. I; PESTKA, J. J et al.Journal of food protection. 1987, Vol 50, Num 3, pp 212-217, issn 0362-028XArticle

Quantitative and legislative aspects regarding canthaxanthin and astaxanthin in smoked salmon filletsTANTILLO, G; STORELLI, M. M; APRILE, A et al.Italian journal of food science. 2000, Vol 12, Num 4, pp 463-468, issn 1120-1770Article

Betriebsuntersuchungen zum Vorkommen von Listeria monocytogenes in geräuchertem LachsGUYER, S; JEMMI, T.Archiv für Lebensmittelhygiene. 1990, Vol 41, Num 6, pp 144-146, issn 0003-925XArticle

Implementation of Statistical Tools To Support Identification and Management of Persistent Listeria monocytogenes Contamination in Smoked Fish Processing PlantsMALLEY, Thomas J. V; STASIEWICZ, Matthew J; GRÖHN, Yrjö T et al.Journal of food protection. 2013, Vol 76, Num 5, pp 796-811, issn 0362-028X, 16 p.Article

The effect of frozen storage of mackerel (Scomber scombrus) on its quality when hot-smokedZOTOS, A; HOLE, M; SMITH, G et al.Journal of the science of food and agriculture. 1995, Vol 67, Num 1, pp 43-48, issn 0022-5142Article