Chemical hazards in smoked meat and fish-Reference-Cited by-同舟云学术

Chemical hazards in smoked meat and fish

Published:2021-10-18 Issue:12 Volume:9 Page:6903-6922
ISSN:2048-7177
Container-title:Food Science & Nutrition
language:en
Short-container-title:Food Sci Nutr

Author:

Iko Afé Ogouyôm Herbert¹²^ORCID,Kpoclou Yénoukounmè Euloge²^ORCID,Douny Caroline¹^ORCID,Anihouvi Victor Bienvenu²^ORCID,Igout Ahmed³^ORCID,Mahillon Jacques⁴^ORCID,Hounhouigan Djidjoho Joseph²^ORCID,Scippo Marie‐Louise¹^ORCID

Affiliation:

1. Laboratory of Food Analysis Department of Food Sciences Faculty of Veterinary Medicine Fundamental and Applied Research for Animals & Health (FARAH) Veterinary Public Health University of Liège Liège Belgium

2. Laboratory of Food Sciences School of Nutrition and Food Sciences and Technology Faculty of Agronomic Sciences University of Abomey‐Calavi Cotonou Benin

3. Department of biomedical and preclinical Sciences Faculty of Medicine University of Liège Liège Belgium

4. Laboratory of Food and Environmental Microbiology Faculty of Bioscience Engineering UCLouvain Louvain‐la‐Neuve Belgium

Publisher

Wiley

Subject

Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1002/fsn3.2633

Reference165 articles.

1. Effect of traditional processing methods on the cultivated fish species, Egypt. Part I. Mineral and heavy metal concentrations;Abbas M. M. M.;Biological Trace Element Research,2021

2. Effect of Moringa oleifera marinade on microbial stability of smoke‐dried African catfish (Clarias gariepinus);Adeyemi K. D.;Ethiopian Journal of Environmental Studies and Management,2013

3. Evaluation of microbial safety and quality of traditional smoked Bonga Shad (Ethmalosa frimbriata) fish from Lagos State, Nigeria;Adeyeye S. A. O.;The Pacific Journal of Science and Technology,2015

4. Risk of intoxication by heavy metals (Pb, Cd, Cu, Hg) connected to the consumption of some halieutic species in Lake Nokoué: Case of the Penaeus shrimps and the Sarotherodon melanotheron;Aina M. P.;British Journal of Science,2012

5. Validation of a method for the quantification of polycyclic aromatic hydrocarbons in fish;Ake Assi Y.;European Journal of Scientific Research,2012

Cited by 22 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Food contaminants: Impact of food processing, challenges and mitigation strategies for food security;Food Research International;2024-09

2. Assessment of polycyclic aromatic hydrocarbon (PAH) profiles in heat-processed meat and fish: a study on health risk evaluation;Discover Food;2024-06-24

3. ВИВЧЕННЯ ПРАКТИЧНИХ ПІДХОДІВ ДО БЕЗПЕЧНОГО КОПЧЕННЯ ХАРЧОВИХ ПРОДУКТІВ;ПРОДОВОЛЬЧІ РЕСУРСИ;2024-06-13

4. Risk assessment of grilled and barbecued food;Food Risk Assess Europe;2024-04

5. Firefighters’ Occupational Exposure in Preparation for Wildfire Season: Addressing Biological Impact;Toxics;2024-03-05