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Effects of smoke source and smoking period on the quality of smoked dried fish stick (Proceedings of International Commemorative Symposium 70th Anniversary of The Japanese Society of Fisheries Science)

Effects of smoke source and smoking period on the quality of smoked dried fish stick (Proceedings of International Commemorative Symposium 70th Anniversary of The Japanese Society of Fisheries Science)
紙デジタル記事
Giyatmi, Narko Priatno, Hari Eko Irianto<Z54-H592>Fisheries science68(-) (suppl.2) 2002.11p.1367～1370
国立国会図書館全国の図書館
  • 要約等...oke source and smoking period on the ......f smoked dried fish stick. The smo......ane waste. The smoking periods observ......f smoked dried fish stick product......., smoked dried fish stick processe......table product. Smoking period demonstrated significa...
  • DOI10.2331/fishsci.68.sup2_1367
  • 出版者（掲載誌）Tokyo : Japanese Society of Fisheries Science

Acceleration of smoke penetration into boiled fish loins by vacuum treatment for the production of smoke-dried fish (Proceedings of International Commemorative Symposium 70th Anniversary of The Japanese Society of Fisheries Science)

Acceleration of smoke penetration into boiled fish loins by vacuum treatment for the production of smoke-dried fish (Proceedings of International Commemorative Symposium 70th Anniversary of The Japanese Society of Fisheries Science)
紙デジタル記事
Simson Masengi, Jo Shindo, Hidemasa Miki<Z54-H592>Fisheries science68(-) (suppl.2) 2002.11p.1371～1374
国立国会図書館全国の図書館
  • 要約等...t in fatty raw fish accelerates th......of smoke-dried fish. This study at...... in hot boiled fish loins by vacuu......acuumed boiled fish and compared w......acuumed boiled fish during smoking at 90±10°C in ......acuumed boiled fish were significa......acuumed boiled fish during smoking for 6, 12 and 18 hours, sugge...
  • DOI10.2331/fishsci.68.sup2_1371
  • 件名phenol smoke-dried fish

Code of practice for fish and fishery products. 1st ed. (Codex alimentarius)

Code of practice for fish and fishery products. 1st ed. (Codex alimentarius)
紙図書
Food and Agriculture Organization of the United Nations2009.<A161-B793>
国立国会図書館
  • 要約等The Code of Practice for fish and fishery products is......rt and sale of fish and fishery products. The Code will he...
  • 内容細目...lings of fresh fish, shellfish and other aqua......zen and minced fish Processing of ......-frozen coated fish products Proce......d dried salted fish Smoked fish Lobsters Crabs......sing of canned fish, shellfish and other aquatic invertebrat...
  • 件名Fishery products -- Standards. Fishery processing industries -- Standards. Fisheries -- Standards.

だし調製条件によるだし汁の濁りの生成とその抑制

だし調製条件によるだし汁の濁りの生成とその抑制
紙デジタル記事
山澤 正勝, 大村 裕治<Z17-126>日本食品科学工学会誌 = Journal of the Japanese Society for Food Science and Technology / 日本食品科学工学会 編59(7)=643:2012.7p.331-337
国立国会図書館全国の図書館
  • 並列タイトル等（連結）...d, Smoke-dried Fish Fillet) and Its Suppression u...
  • 並列タイトル等...d, Smoke-dried Fish Fillet) and Its Suppression u...

Polycyclic Aromatic Hydrocarbons and Their Halogenated Derivatives in a Traditional Smoke-Dried Fish Product in Japan: Occurrence and Countermeasures

Polycyclic Aromatic Hydrocarbons and Their Halogenated Derivatives in a Traditional Smoke-Dried Fish Product in Japan: Occurrence and Countermeasures
デジタル記事
2021-06-01ACS Food Science & Technology1 5p.960-966
全国の図書館
  • 参照...essed meat and fish products from ......oils and fried fish Mechanism of F......bons in smoked fish – a critical r......ons Effects of Smoking Temperature, Smoking Time, and Type...... retail smoked fish and smoked che......BONS IN SMOKED FISH, "KATSUOBUSHI"......stances during smoking-and-drying (baikan) of bonito meat.

節によるだし汁の濁りの生成と原因成分

節によるだし汁の濁りの生成と原因成分
紙デジタル記事
山澤 正勝, 越野 昭一<Z17-126>日本食品科学工学会誌 = Journal of the Japanese Society for Food Science and Technology / 日本食品科学工学会 編57(6) (通号 618) 2010.6p.251～256
国立国会図書館全国の図書館
  • 件名...d, smoke-dried fish fillet turbidity triglyceride...
  • 並列タイトル等（連結）...d, smoke-dried fish fillet) and the chemical comp...
  • 並列タイトル等...d, smoke-dried fish fillet) and the chemical comp...

Levels of polycyclic aromatic hydrocarbons (PAHs) in smoked and sun-dried fish samples from areas in Lake Victoria in Mwanza, Tanzania

Levels of polycyclic aromatic hydrocarbons (PAHs) in smoked and sun-dried fish samples from areas in Lake Victoria in Mwanza, Tanzania
デジタル記事
2018-10Journal of Food Composition and Analysis73p.39-46
全国の図書館
  • 参照...risk in edible fish in Japan

Fish drying & smoking : production and quality

Fish drying & smoking : production and quality
紙図書
edited by Peter E. DoeTechnomic Pub. Co.c1998
全国の図書館
  • 件名Dried fish Smoked fish
  • 件名（識別子）Dried fish Smoked fish

だし調製条件によるだし汁の濁りの生成とその抑制 59 7

だし調製条件によるだし汁の濁りの生成とその抑制 59 7
デジタル記事
山澤 正勝, 大村 裕治2012日本食品科学工学会誌59 7p.331-337
インターネットで読める全国の図書館
  • 要約等...d, smoke-dried fish fillet) shavings. With respec...
  • 並列タイトル等（連結）...d, Smoke-dried Fish Fillet) and Its Suppression u...
  • 並列タイトル等...d, Smoke-dried Fish Fillet) and Its Suppression u...

Effects of smoke source and smoking period on the quality of smoked dried fish stick 68 sup2

Effects of smoke source and smoking period on the quality of smoked dried fish stick 68 sup2
デジタル記事
GIYATMI, PRIATNO NARKO, IRIANTO HARI EKO2002Ｆｉｓｈｅｒｉｅｓ　ｓｃｉｅｎｃｅ68 sup2p.1367-1370
インターネットで読める全国の図書館
  • 要約等...oke source and smoking period on the ......f smoked dried fish stick. The smo......ane waste. The smoking periods observ......f smoked dried fish stick product......., smoked dried fish stick processe......table product. Smoking period demonstrated significa...
  • DOI10.2331/fishsci.68.sup2_1367
  • 件名sugar cane waste bamboo coconut shell smoking period smoke source smoked dried fish stick

Acceleration of smoke penetration into boiled fish loins by vacuum treatment for the production of smoke-dried fish 68 sup2

Acceleration of smoke penetration into boiled fish loins by vacuum treatment for the production of smoke-dried fish 68 sup2
デジタル記事
MASENGI SIMSON, SINDO JO, MIKI HIDEMASA2002Ｆｉｓｈｅｒｉｅｓ　ｓｃｉｅｎｃｅ68 sup2p.1371-1374
インターネットで読める全国の図書館
  • 要約等...t in fatty raw fish accelerates th......of smoke-dried fish. This study at...... in hot boiled fish loins by vacuu......acuumed boiled fish and compared w......acuumed boiled fish during smoking at 90±10°C in ......acuumed boiled fish were significa......acuumed boiled fish during smoking for 6, 12 and 18 hours, sugge...
  • DOI10.2331/fishsci.68.sup2_1371
  • 件名smoke-dried fish phenol vacuum treatment smoke...

節によるだし汁の濁りの生成と原因成分 57 6

節によるだし汁の濁りの生成と原因成分 57 6
デジタル記事
山澤 正勝, 越野 昭一2010日本食品科学工学会誌57 6p.251-256
インターネットで読める全国の図書館
  • 要約等...d, smoke-dried fish fillet) poses serious problem...
  • 件名...ed,smoke-dried fish fillet) 節 dashi (soup stock) ...
  • 並列タイトル等（連結）...d, Smoke-dried Fish Fillet) and the Chemical Comp...

Determination of Total <i>N</i>-Nitroso Compounds and Their Precursors in Frankfurters, Fresh Meat, Dried Salted Fish, Sauces, Tobacco, and Tobacco Smoke Particulates

Determination of Total <i>N</i>-Nitroso Compounds and Their Precursors in Frankfurters, Fresh Meat, Dried Salted Fish, Sauces, Tobacco, and Tobacco Smoke Particulates
デジタル記事
2001-11-16Journal of Agricultural and Food Chemistry49 12p.6068-6078
全国の図書館
  • 参照... between meat, fish, and fatty acid intake and in...

Formation of N-Nitroso-N-methylurea in Various Samples of Smoked/Dried Fish, Fish Sauce, Seafoods, and Ethnic Fermented/Pickled Vegetables Following Incubation with Nitrite under Acidic CONDITIONS

Formation of N-Nitroso-N-methylurea in Various Samples of Smoked/Dried Fish, Fish Sauce, Seafoods, and Ethnic Fermented/Pickled Vegetables Following Incubation with Nitrite under Acidic CONDITIONS
記事
2001J. Agric. Food Chem.49p.2096-2103
全国の図書館

Formation of N-nitroso-N-methylurea in various samples of smoked/dried fish, fish sauce, seafoods, and ethnic fermented/pickled vegetables following incubation with nitrite under acidic conditions

Formation of N-nitroso-N-methylurea in various samples of smoked/dried fish, fish sauce, seafoods, and ethnic fermented/pickled vegetables following incubation with nitrite under acidic conditions
記事
2001J Agric Food Chem49p.2096-2103
全国の図書館

Formation of <i>N</i>-Nitroso-<i>N</i>-methylurea in Various Samples of Smoked/Dried Fish, Fish Sauce, Seafoods, and Ethnic Fermented/Pickled Vegetables Following Incubation with Nitrite under Acidic Conditions

Formation of <i>N</i>-Nitroso-<i>N</i>-methylurea in Various Samples of Smoked/Dried Fish, Fish Sauce, Seafoods, and Ethnic Fermented/Pickled Vegetables Following Incubation with Nitrite under Acidic Conditions
デジタル記事
2001-03-24Journal of Agricultural and Food Chemistry49 4p.2096-2103
全国の図書館
  • 参照...on Cold Smoked Fish Quality (Oncorhynchus mykiss)...

Preservation of fish by curing (drying, salting and smoking)

Preservation of fish by curing (drying, salting and smoking)
記事
1992Fish Processing Technologyp.30-72
全国の図書館

Fish smoking and drying : the effect of smoking and drying on the nutritional properties of fish

Fish smoking and drying : the effect of smoking and drying on the nutritional properties of fish
紙図書
edited by J.R. BurtElsevier Applied Sciencec1988
全国の図書館
  • 件名Fish, Smoked Dried fish
  • 件名（識別子）Fish, Smoked Dried fish

Volatile flavor compounds of some kinds of dried and smoked fish.

Volatile flavor compounds of some kinds of dried and smoked fish.
デジタル記事
1990Agricultural and Biological Chemistry54 1p.9-16
インターネットで読める全国の図書館
  • 要約等...ied and smoked fish, such as <i>so......on among these fishes were studied.<br> Each arom...

節製品および煮熟魚肉における減圧処理による品質の改善に関する研究

節製品および煮熟魚肉における減圧処理による品質の改善に関する研究
紙記事
Simson Masengi2002
全国の図書館
  • 並列タイトル等（連結）...ment of boiled fish loins and the ......of smoke-dried fish セツセイヒン　オヨビ　シャネツ　ギョニク　ニオケル　ゲンア...
  • 並列タイトル等...ment of boiled fish loins and the ......of smoke-dried fish セツセイヒン　オヨビ　シャネツ　ギョニク　ニオケル　ゲンア...