Quantitative, qualitative and toxigenic evaluations of xerophilic mold in traditional Egyptian salted fish, MolouhaALI MEAWAD AHMED; SOAD AHMED ISMAIL; ABD-EL-RAHMAN, Hosny Abd-El-Lateef et al.Journal of food safety. 2005, Vol 25, Num 1, pp 9-18, issn 0149-6085, 10 p.Article

Mutagenicity of human urine after the consumption of fried salted salmon = Mutagénicité de l'urine humaine après consommation de saumon salé fritOHYAMA, S; INAMASU, T; ISHIZAWA, M et al.Food and chemical toxicology. 1987, Vol 25, Num 2, pp 147-153, issn 0278-6915Article

ERFAHRUNGEN BEIM SALZEN VON HERING IN 10-1-RUNDDOSEN. = EXPERIENCE ACQUISE AVEC LA SALAISON DU HARENG EN BIDONS RONDS DE 10 L.KUTSCHER M.1978; SEERWIRTSCHAFT; DDR; DA. 1978; VOL. 10; NO 3; PP. 140-143; BIBL. 4 REF.Article

Chemical and physical characteristics of lightly salted minced cod (Gadus morhua) = Propriétés chimiques et physiques de la chair broyée de morue (Gadus morhua) légèrement saléeBLIGH, E. G; DUCLOS-RENDELL, R.Journal of food science. 1986, Vol 51, Num 1, pp 76-78, issn 0022-1147Article

Storage of cured fisheries products in Malaysia = Stockage des produits salés des pêcheries en MalaisieCURRAN, C. A.1984, 75 p.Book

Technical note : chemical and sensory assessments in ripened anchovies = Note technique : analyse chimique et sensorielle des anchois salésFILSINGER, B; SISTI, E; BERGAMASCHI, N. J et al.International journal of food science & technology. 1987, Vol 22, Num 1, pp 73-76, issn 0950-5423Article

Cultivation as an estimate for infectivity of larval Anisakis simplex from processed herring = Utilisation de la culture pour l'estimation du caractère infectieux de larves d'Anisakis simplex isolées de harengs transformésGRABDA, J; BIER, J. W.Journal of food protection. 1988, Vol 51, Num 9, pp 734-736, issn 0362-028XArticle

PROCESSAMENTO DO CACAO SALGADO E SECO = TECHNOLOGIE DU REQUIN SALE ET SECHETORRANO ADM; OKADA M.1977; BOL. INST. TECNOL.; BRA; DA. 1977; NO 54; PP. 153-166; BIBL. 11 REF.Article

COMPARAISON DE LA COMPOSITION DU "KUSAYA" DES ILES NIIJIMA ET OSHIMAFUJII T.1977; BULL. JAP. SOC. SCI. FISH.; JAP.; DA. 1977; VOL. 43; NO 5; PP. 517-521; ABS. ANGL.; BIBL. 11 REF.Article

NOTA. TALLA, HUMEDAD, GRASA Y RANCIDEZ, COMO INDICES DE CALIDAD DEL JUREL (TRACHURUS TRACHURUS, L.) SECO-SALADO = NOTE. DIMENSIONS,HUMIDITE, TENEUR EN MATIERE GRASSE ET RANCISSEMENT EN TANT QU'INDICES DE QUALITE DE CHINCHARDS (T. T.) SALES ET SECHESLOPEZ CAPONT F; BARCIA A.1978; REV. AGROQUIM. TECNOL. ALIMENT.; ESP; DA. 1978; VOL. 18; NO 4; PP. 507-511; ABS. ENG; BIBL. 8 REF.Article

TECNOLOGIA DI TRASFORMAZIONE DELLE ACCINGHE. II. INFLUENZA DELLA PRESSATURA SULLA MATURAZIONE DELLE ACCINGHE SOTTO SALE. = TECHNOLOGIE DE LA TRANSFORMATION DES ANCHOIS. II. INFLUENCE DU PRESSAGE SUR LA MATURATION DES ANCHOIS AU SELBALDRATI G; GUIDI G; PIRAZZOLI P et al.1977; INDUSTR. CONSERVE; ITAL.; DA. 1977; VOL. 52; NO 3; PP. 221-229; ABS. FR. ANGL. ALLEM.; BIBL. 5 REF.Article

Die Verpackung von Fischprodukten in modifizierten Atmosphären: Literaturübersicht und Ergebnisse eines Lagerungsversuches mit rehydratisierten KlippfischfiletsPELLEGRINO, C; GIACCONE, V; PARISI, E et al.Fleischwirtschaft (Frankfurt). 1990, Vol 70, Num 11, pp 1340-1346, issn 0015-363XArticle

Reduction of losses in cured fish in the tropics - Guide for extension workers = Réduction des pertes dans le poisson salé dans les pays tropicaux - Guide pour les chercheursBOSTOCK, T. W; WALKER, D. J; WOOD, C. D et al.1987, 47 p.Book

Volatile and novolatile nitrosamines in fish and the effect of deliberate nitrosation under simulated gastric conditions = Les nitrosamines volatiles et non-volatiles du poisson et les effets d'une nitrosation volontaire dans des conditions gastriques simuléesSEN, N. P; TESSIER, L; SEAMAN, S. W et al.Journal of agricultural and food chemistry (Print). 1985, Vol 33, Num 2, pp 264-268, issn 0021-8561Article

Effect of sorbitol on change in myofibrillar protein of cured meat block from walleye pollack during dehydrationNANBU, S; KIUCHI, H; YAMAMOTO, Y et al.Nippon Suisan Gakkaishi. 1995, Vol 61, Num 2, pp 233-241, issn 0021-5392Article

Suppressive effect of Tetragenococcus halophilus, isolated from fish-nukazuke, on histamine accumulation in salted and fermented fishKUDA, Takashi; IZAWA, Yukino; ISHII, Saeko et al.Food chemistry. 2012, Vol 130, Num 3, pp 569-574, issn 0308-8146, 6 p.Article

Induction of malignant nasal cavity tumours in Wistar rats fed chinese salted fishYU, M. C; NICHOLS, P. W; ZOU, X.-N et al.British journal of cancer. 1989, Vol 60, Num 2, pp 198-201, issn 0007-0920Article

Sorption isotherms of dried-salted hake (Merluccius hubbsi) = Isothermes de sorption du merlu (Merluccius hubbsi) salé et séchéMOSCHIAR, S. M; FARDIN, J. P; BOERI, R. L et al.Lebensmittel - Wissenschaft + Technologie. 1984, Vol 17, Num 2, pp 86-89, issn 0023-6438Article

Einfluss einer modifizierten Atmosphäre auf die Haltbarkeit gesalzener Forellen = The effect of the modified atmosphere packaging on the shelf-life of the salted troutERKAN, Nuray; MOL, Sühendan; VARLIK, Candan et al.Fleischwirtschaft (Frankfurt). 2002, Vol 82, Num 12, pp 89-92, issn 0015-363X, 4 p.Article

MICROBIOLOGIA DO PESCADO SALGADO = MICROBIOLOGIE DES POISSONS SALESFABER DE FREITAS LEITAO M.1979; BOL. INST. TECHNOL. ALIM.; BRA; DA. 1979; VOL. 16; NO 2; PP. 121-147; ABS. ENG; BIBL. 43 REF.Article

EVOLUTION DU POISSON SALE EN COURS DE STOCKAGE: APPLICATION A LA FABRICATION DE BRANDADE DE MORUE.DAVENAS P; DESCOMBES J.1976; DGRST-7470991; FR.; DA. 1976; PP. 1-66; H.T. 6; BIBL. 1 P.; (RAPP. FINAL, ACTION CONCERTEE: TECHNOL. ALIMENT. AGRIC.)Report

CHANGES IN THE OXIDATION-REDUCTION POTENTIAL (EH) OF SMOKED AND SALTED FISH DURING STORAGEHUSS HH; LARSEN A.1980; SCI.+TECHNOL. ALIMENT.; CHE; DA. 1980; VOL. 13; NO 1; PP. 40-43; BIBL. 10 REF.Article

CARACTERIZACAO DO CACAO COMO MATERIA-PRIMA PARA PROCESSAMENTO. = CARACTERISATION DES REQUINS COMME MATIERE PREMIERE DESTINEE A LA TRANSFORMATIONDAVIDSON MACHADO TORRANO A; DE MENEZES HC.1977; COLET. INST. TECNOL. ALIMENT.; BRAS.; DA. 1977; VOL. 8; NO 1; PP. 199-215; ABS. ANGL.; BIBL. 1 P.Article

Influence of brine salting prior to pickle salting in the manufacturing of various salted-dried fish speciesBRAS, Ana; COSTA, Rui.Journal of food engineering. 2010, Vol 100, Num 3, pp 490-495, issn 0260-8774, 6 p.Article

Changes in free amino acids and biogenic amines of Egyptian salted-fermented fish (Feseekh) during ripening and storageMOHAMED, Rabie; LIVIA, Simon-Sarkadi; HASSAN, Siliha et al.Food chemistry. 2009, Vol 115, Num 2, pp 635-638, issn 0308-8146, 4 p.Article