Keywords: ماهی دودی; PBDEs; MeO-PBDEs; Smoked fish; Food safety; QuEChERS; GC-MS/MS;
مقالات ISI ماهی دودی (ترجمه نشده)
مقالات زیر هنوز به فارسی ترجمه نشده اند.
در صورتی که به ترجمه آماده هر یک از مقالات زیر نیاز داشته باشید، می توانید سفارش دهید تا مترجمان با تجربه این مجموعه در اسرع وقت آن را برای شما ترجمه نمایند.
در صورتی که به ترجمه آماده هر یک از مقالات زیر نیاز داشته باشید، می توانید سفارش دهید تا مترجمان با تجربه این مجموعه در اسرع وقت آن را برای شما ترجمه نمایند.
Keywords: ماهی دودی; Cold smoked salmon; Microbiology; Listeria; Clostridium; Parasites; Seafood; Smoked fish; Salt; Foodborne disease; Spoilage;
Levels of polycyclic aromatic hydrocarbons (PAHs) in smoked and sun-dried fish samples from areas in Lake Victoria in Mwanza, Tanzania
Keywords: ماهی دودی; Acenaphthylene; Anthracene; Benzo[a]anthracene; Benzo[b]fluoranthene; Benzo[k]fluoranthene; Benzo[a]pyrene; Benzo[ghi]perylene; Chrysene; Dibenz[a,h]anthracene; Indeno[1,2,3-cd]pyrene; Fluorene; Phenanthrene; Pyrene; Food analysis; Food composition; PAHs;
Living in the southwest Portuguese coast during the Late Mesolithic: The case study of Vale Marim I
Keywords: ماهی دودی; Southwest Portuguese coast; Late Mesolithic; Dwelling structures; Smoked fish; Shellfish harvesting;
Human health risk assessment of polycyclic aromatic hydrocarbons (PAHs) in smoked fish species from markets in Southern Nigeria
Keywords: ماهی دودی; PAH; Smoked fish; Human health risk; Risk indices;
An educationally inspired illustration of two-dimensional Quantitative Microbiological Risk Assessment (QMRA) and sensitivity analysis
Keywords: ماهی دودی; QMRA; Sensitivity analysis; Listeria monocytogenes; Smoked fish;
Microwave-assisted extraction and dispersive liquid–liquid microextraction followed by gas chromatography–mass spectrometry for isolation and determination of polycyclic aromatic hydrocarbons in smoked fish
Keywords: ماهی دودی; Polycyclic aromatic hydrocarbons (PAHs); Smoked fish; Dispersive liquid–liquid microextraction (DLLME); Gas chromatography–mass spectrometry (GC–MS)
Control of the potential health hazards of smoked fish by gamma irradiation
Keywords: ماهی دودی; L. monocytogenes; V. parahaemolyticus; Smoked fish; Irradiation; Biogenic amines;
Extraction of polycyclic aromatic hydrocarbons from smoked fish using pressurized liquid extraction with integrated fat removal
Keywords: ماهی دودی; Pressurized liquid extraction; Smoked fish; Polycyclic aromatic hydrocarbons; Method validation; Principal component analysis
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
Keywords: ماهی دودی; Listeria monocytogenes; Prevalence; Challenge testing; Cooked meat; Deli-salads; Smoked fish
Volatile aldehydes in smoked fish: Analysis methods, occurence and mechanisms of formation
Keywords: ماهی دودی; Volatile aldehydes; Smoked fish; Maillard reaction; Strecker reaction; Lipid oxidation; Odour thresholds; Organoleptic quality; Aldehyde toxicity
Long chain polyunsaturated fatty acids in smoked Atlantic mackerel and Baltic sprats
Keywords: ماهی دودی; Smoked fish; Mackerel; Sprat; Long chain polyunsaturated fatty acids; Eicosapentaenoic acid; Docosahexaenoic acid
Effect of light on colour stability of sliced smoked rainbow trout Oncorhynchus mykiss fed astaxanthin
Keywords: ماهی دودی; Astaxanthin; Colour stability; Light; Smoked fish; Rainbow trout;
Polycyclic aromatic hydrocarbons in smoked fish - a critical review
Keywords: ماهی دودی; Polycyclic aromatic hydrocarbons; PAH; Benzo[α]pyrene; Smoking; Wood smoke; Smoke composition; Smoked fish; Smoke analysis;
The determination of polycyclic aromatic hydrocarbons in smoked fish by gas chromatography mass spectrometry with positive-ion chemical ionization
Keywords: ماهی دودی; Polycyclic aromatic hydrocarbons; Positive-ion chemical ionization; Gas chromatography; Mass spectrometry; Smoked fish;