Changes in total PCB content in selected fish products during hot- and cold smoking

A. Witczak; W. Ciereszko

doi:10.3750/AIP2006.36.1.02

Research Article

Acta Ichthyologica et Piscatoria 36(1): 11-16
https://doi.org/10.3750/AIP2006.36.1.02 (30 Jun 2006)

Other versions:

Agata Witczak, Władysław Ciereszko (2008)
Effect of Hot Smoking on the Content of Selected Polychlorinated Biphenyl Congeners in Herring (Clupea harengus) Slices. Journal of Agricultural and Food Chemistry 56: 4278.

DOI: 10.1021/jf0730183

Ioannis S. Arvanitoyannis, Christos Palaiokostas, Panagiota Panagiotaki (2009)
A Comparative Presentation of Implementation of ISO 22000 Versus HACCP and FMEA in a Small Size Greek Factory Producing Smoked Trout: A Case Study. Critical Reviews in Food Science and Nutrition 49: 176.

DOI: 10.1080/10408390701856058