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Chemische Vorgänge beim Pökeln und Räuchern. 1. Pökeln.

Chemical reactions of curing and smoking. 1. Curing.

• Author(s) : JIRA W.
• Publication date: 2004
• Languages : German
• Source: Fleischwirtschaft - vol. 84 - n. 5

IIR document

Effects of storage at -2/3°C before retail displaying on the qualities of smoked salmon.

• Author(s) : BEAUFORT A., BOURDIN G., LEBAIL A., et al.
• Publication date: 2007/08/21
• Languages : English
• Source: ICR 2007. Refrigeration Creates the Future. Proceedings of the 22^nd IIR International Congress of Refrigeration.
• Formats : PDF

Listeria monocytogenes isolated from the smoked salmon industry: growth potential under different environmental conditions.

• Author(s) : SERIO A., CHAVES LOPEZ C., PAPARELLA A.
• Publication date: 2011/12
• Languages : English
• Source: Food Control The International Journal of HACCP and Food Safety - vol. 22 - n. 12

How to meet an FSO: control Listeria monocytogenes in the smoked fish industry?

• Author(s) : GRAM L.
• Publication date: 2004
• Languages : English
• Source: Mitteilungen aus Lebensmitteluntersuchung und Hygiene./ Work on food chemistry and hygiene.

Research Note: prevalence and growth of Listeria on naturally contaminated smoked salmon over 28 days of storage at 4 °C.

• Author(s) : LAPPI V. R., HO A., GALL K., et al.
• Publication date: 2004/05
• Languages : English
• Source: Journal of Food Protection - vol. 67 - n. 5

IIR document

THE SURVIVAL AND GROWTH OF LISTERIA MONOCYTOGENES IN SMOKED SALMON.

• Author(s) : MACRAE M., MILLAR I. G., GIBSON D. M.
• Publication date: 1990/09/18
• Languages : English
• Source: Chilling and Freezing of New Fish Products.
• Formats : PDF

IIR document

Microbiological stability of modified atmosphere-packaged smoked tilapia stored under refrigeration.

• Author(s) : MORALES W, NEGRON E., KUBARYK J., CHAPARRO M.
• Publication date: 1996/10/02
• Languages : English
• Source: New Developments in Refrigeration for Food Safety and Quality.
• Formats : PDF

Relation of smoking parameters to the yield, colour and sensory quality of smoked Atlantic salmon (Salmo salar).

• Author(s) : CARDINAL M., KNOCKAERT C., TORRISSEN O., et al.
• Publication date: 2001
• Languages : English
• Source: Food Res. int. - vol. 34

IIR document

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

• Author(s) : BEAUFORT A., CARDINAL M., LE BAIL A., et al.
• Publication date: 2009/11
• Languages : English
• Source: International Journal of Refrigeration - Revue Internationale du Froid - vol. 32 - n. 7
• Formats : PDF

IIR document

LA CONGELATION COMME METHODE DE MAINTIEN DE LA QUALITE UNIFORME DE LA SARDINE FUMEE.

FREEZING AS A METHOD TO KEEP UNIFORM QUALITY OF SMOKED SARDINE.

• Author(s) : MORAL A., BELTRAN A.
• Publication date: 1991/08/10
• Languages : French
• Source: New challenges in refrigeration. Proceedings of the XVIIIth International Congress of Refrigeration, August 10-17, 1991, Montreal, Quebec, Canada.
• Formats : PDF

IIR document

Smoked "gravad"-type rainbow trout, packed in vacuum and modified atmosphere: microbiological, biochemical and sensory aspects.

• Author(s) : MORAL A., LOPEZ E., MORALES J., RUIZ CAPILLAS C., PAARUP T.
• Publication date: 1996/03/20
• Languages : English
• Source: Refrigeration and Aquaculture.
• Formats : PDF

Effect of high pressure treatments on smoked cod quality during refrigerated storage.

• Author(s) : MONTIEL R., ALBA M. de, BRAVO D., et al.
• Publication date: 2012/02
• Languages : English
• Source: Food Control The International Journal of HACCP and Food Safety - vol. 23 - n. 2

Predictive models of growth and survival of psychrotrophic bacteria in salted and cured meat products.

• Author(s) : KAJAK K., KOLOZYN-KRAJEWSKA D., GORYL A.
• Publication date: 2005/05/02
• Languages : English
• Source: Proceedings of the Third International Symposium on applications of modelling as an innovative technology in the agri-food chain. Model-IT 2005.

Bacteriocin activity by Lactobacillus curvatus CWBI-B28 to inactivate Listeria monocytogenes in cold-smoked salmon during 4°C storage.

• Author(s) : GHALFI H., ALLAOUI A., DESTAIN J., et al.
• Publication date: 2006/05
• Languages : English
• Source: Journal of Food Protection - vol. 69 - n. 5

Evolution des températures du saumon fumé au cours des circuits logistiques.

Evolution of smoked-salmon temperatures in logistical circuits.

• Author(s) : MORELLI E., DERENS-BERTHEAU E.
• Publication date: 2009/01
• Languages : French
• Source: Rev. gén. Froid - vol. 99 - n. 1090