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There are 32439 results for: content related to: A novel method for the determination of sodium chloride in salted fish

  1. Studies on Sand- and Tin-Salted Fish “Mugil cephalus”

    Zentralblatt für Veterinärmedizin Reihe B

    Volume 19, Issue 7, September 1972, Pages: 521–531, Prof. Dr. E. Elmossalami and M. F. Sedik

    Version of Record online : 13 MAY 2010, DOI: 10.1111/j.1439-0450.1972.tb00432.x

  2. You have free access to this content
    Dietary exposure to nitrite and nitrosamines and risk of nasopharyngeal carcinoma in Taiwan

    International Journal of Cancer

    Volume 86, Issue 5, 1 June 2000, Pages: 603–609, Mary H. Ward, Wen-Harn Pan, Yu-Juen Cheng, Feng-Hui Li, Louise A. Brinton, Chien-Jen Chen, Mow-Ming Hsu, I-How Chen, Paul H. Levine, Czau-Siung Yang and Allan Hildesheim

    Version of Record online : 27 APR 2000, DOI: 10.1002/(SICI)1097-0215(20000601)86:5<603::AID-IJC1>3.0.CO;2-H

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    Microbiological and Physicochemical Quality of Salted Bluespot Mullet (Valamugil seheli) Stored at Different Temperature

    Journal of Food Safety

    Volume 37, Issue 1, February 2017, Abdulmohsen I. Al-Asous and Ahmed H. Al-Harbi

    Version of Record online : 7 JUN 2016, DOI: 10.1111/jfs.12291

  4. Governance, Quality Conventions, and Product Innovation in a Value Chain: The Case of the Spanish Salted Fish Market

    Growth and Change

    Volume 45, Issue 3, September 2014, Pages: 412–429, Heidi Bjønnes Larsen

    Version of Record online : 12 MAY 2014, DOI: 10.1111/grow.12052

  5. Modeling the Drying Behavior of Unsalted and Salted Catfish (Arius sp.) Slabs

    Journal of Food Processing and Preservation

    Volume 39, Issue 6, December 2015, Pages: 1385–1398, S. Mujaffar and C.K. Sankat

    Version of Record online : 19 SEP 2014, DOI: 10.1111/jfpp.12357

  6. The restructuring of the Spanish salted fish market

    The Canadian Geographer / Le Géographe canadien

    Volume 52, Issue 1, Spring/printemps 2008, Pages: 105–120, KNUT BJØRN LINDKVIST, LORENA GALLART-JORNET and MAI CECILIE STABELL

    Version of Record online : 8 FEB 2008, DOI: 10.1111/j.1541-0064.2008.00203.x

  7. Volatile N-nitrosamines and their precursors in chinese salted fish—a possible etological factor for NPC in China

    International Journal of Cancer

    Volume 59, Issue 2, 15 October 1994, Pages: 155–158, Xiao Nong Zou, Shih Hsin Lu and Bin Liu

    Version of Record online : 17 JUL 2006, DOI: 10.1002/ijc.2910590202

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    Processing of Salted Cod (Gadus spp.): A Review

    Comprehensive Reviews in Food Science and Food Safety

    Volume 11, Issue 6, November 2012, Pages: 546–564, Helena Oliveira, Sónia Pedro, Maria Leonor Nunes, Rui Costa and Paulo Vaz-Pires

    Version of Record online : 16 OCT 2012, DOI: 10.1111/j.1541-4337.2012.00202.x

  9. Changes in protein-nutritional quality of indonesian dried-salted fish after storage

    Journal of the Science of Food and Agriculture

    Volume 66, Issue 2, October 1994, Pages: 155–161, Made Astawan, Mita Wahyuni, Kazuhiro Yamada, Tadahiro Tadokoro and Akio Maekawa

    Version of Record online : 19 SEP 2006, DOI: 10.1002/jsfa.2740660208

  10. Diet and nasopharyngeal carcinoma: A case-control study in Guangzhou, China

    International Journal of Cancer

    Volume 43, Issue 6, 15 June 1989, Pages: 1077–1082, Mimi C. Yu, Teng-Bo Huang and Brian E. Henderson

    Version of Record online : 17 JUL 2006, DOI: 10.1002/ijc.2910430621


    Journal of Food Safety

    Volume 25, Issue 1, February 2005, Pages: 9–18, ALI MEAWAD AHMED, SOAD AHMED ISMAIL and HOSNY ABD-EL-LATIEF ABD-EL-RAHMAN

    Version of Record online : 8 FEB 2005, DOI: 10.1111/j.0149-6085.2005.25546.x

  12. Degradation of Histamine in Salted Fish Product by Halotolerant Bacillus Polymyxa

    Journal of Food Safety

    Volume 36, Issue 3, August 2016, Pages: 325–331, Hsien-Feng Kung, Yi-Chen Lee, Ya-Leng Tseng, Ya-Ling Huang, Tai-Yuan Chen and Yung-Hsiang Tsai

    Version of Record online : 22 DEC 2015, DOI: 10.1111/jfs.12247

  13. Population of halophilic bacteria in salted fish products made in the Loochoo Islands, Okinawa and the Noto Peninsula, Ishikawa, Japan

    Fisheries Science

    Volume 68, Issue 6, December 2002, Pages: 1265–1273, TAKASHI KUDA, KAORI OKAMOTO and TOSHIHIRO YANO

    Version of Record online : 18 SEP 2008, DOI: 10.1046/j.1444-2906.2002.00564.x

  14. Preserved foods as possible cancer hazards: Wa rats fed salted fish have mutagenic urine

    International Journal of Cancer

    Volume 23, Issue 4, 15 April 1979, Pages: 542–546, L. Y. Y. Fong, J. H. C. Ho and D. P. Huang

    Version of Record online : 17 JUL 2006, DOI: 10.1002/ijc.2910230416

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    Nasopharyngeal carcinoma in Malaysian Chinese: Salted fish and other dietary exposures

    International Journal of Cancer

    Volume 77, Issue 2, 17 July 1998, Pages: 228–235, R. Warwick Armstrong, Peter B. Imrey, Munn Sann Lye, M. Jocelyn Armstrong, Mimi C. Yu and Sham Sani

    Version of Record online : 6 DEC 1998, DOI: 10.1002/(SICI)1097-0215(19980717)77:2<228::AID-IJC11>3.0.CO;2-7

  16. Preservation of Fish by Curing

    Seafood Processing: Technology, Quality and Safety

    Sigurjon Arason, Minh Van Nguyen, Kristin A. Thorarinsdottir, Gudjon Thorkelsson, Pages: 129–160, 2013

    Published Online : 30 NOV 2013, DOI: 10.1002/9781118346174.ch6

  17. Diet and nasopharyngeal carcinoma

    FEMS Microbiology Letters

    Volume 64, Issue 4, November 1990, Pages: 235–242, Mimi C. Yu

    Version of Record online : 27 MAR 2006, DOI: 10.1111/j.1574-6968.1990.tb03524.x


    Journal of Food Science

    Volume 41, Issue 4, July 1976, Pages: 975–976, F. R. DEL VALLE, H. BO URGES, R. HAAS and H. GAONA

    Version of Record online : 25 AUG 2006, DOI: 10.1111/j.1365-2621.1976.tb00770.x

  19. Preserved foods and nasopharyngeal carcinoma: A case-control study among singapore chinese

    International Journal of Cancer

    Volume 59, Issue 5, 1 December 1994, Pages: 585–590, Hin Peng Lee, Lynn Gourley, Stephen W. Duffy, Jacques Esteve, James Lee and Nicholas E. Day

    Version of Record online : 18 JUL 2006, DOI: 10.1002/ijc.2910590502

  20. The effects of various salt concentrations during brine curing of cod (Gadus morhua)

    International Journal of Food Science & Technology

    Volume 39, Issue 1, January 2004, Pages: 79–89, Kristin Anna Thorarinsdottir, Sigurjon Arason, Sigurdur G. Bogason and Kristberg Kristbergsson

    Version of Record online : 15 DEC 2003, DOI: 10.1046/j.0950-5423.2003.00757.x