Nitrates and nitrities levels in smoked fish

Cattaneo P.

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Nitrates and nitrities levels in smoked fish

机译：熏鱼中的硝酸盐和亚硝酸盐含量

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Upper limits (x + 3s) have been calculated from natural nitrites and nitrates levels in fresh swordfish and salmon. The aim was to identify intentionally added nitrates and nitrites in smoked fish. Intentional, not allowed addition has been verified in several smoked salmon samples produced in Denmark and Great Britain.

机译：上限（x + 3s）是根据新鲜箭鱼和鲑鱼的天然亚硝酸盐和硝酸盐含量计算得出的。目的是确定烟熏鱼中故意添加的硝酸盐和亚硝酸盐。在丹麦和英国生产的一些烟熏鲑鱼样品中，有意添加了不允许的添加物。

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来源
《Archivio Veterinario Italiano》 |1998年第2期|共10页
作者
Cattaneo P.;
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正文语种 ita
中图分类动物医学（兽医学）;
关键词
nitrites; nitrates; smoked fish;

机译：亚硝酸盐;硝酸盐;熏鱼;

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专利

1. Nitrates and nitrities levels in smoked fish [J] . Cattaneo P. Archivio Veterinario Italiano . 1998,第1a2期

机译：熏鱼中的硝酸盐和亚硝酸盐含量
2. Effect of smoke generation sources and smoke curing duration on the levels of polycyclic aromatic hydrocarbon (PAH) in different suites of fish [J] . EssumangD.K., DodooD.K., AdjeiJ.K. Food and Chemical Toxicology: An International Journal Published for the British Industrial Biological Research . 2013,第Null期

机译：烟源和烟熏时间对不同鱼群中多环芳烃含量的影响
3. Effect of smoke generation sources and smoke curing duration on the levels of polycyclic aromatic hydrocarbon (PAH) in different suites of fish [J] . EssumangD.K., DodooD.K., AdjeiJ.K. Food and Chemical Toxicology: An International Journal Published for the British Industrial Biological Research . 2013,第Null期

机译：烟雾生成源和烟雾治疗持续时间对鱼类不同套件多环芳烃（PAH）水平的影响
4. ASSESSMENT OF THE EFFECTS OF THE SMOKE GENERATION PROCESSES AND OF SMOKING PARAMETERS ON THE ORGANOLEPTIC PERCEPTION, THE LEVELS OF THE MOST ODORANT COMPOUNDS AND PAH CONTENT OF SMOKED SALMON FILLETS [C] . Thierry Sérot, Régis Baron, Mireille Cardinal, Food and Agriculture Organization of the United Nations Workshop on Fish Technology, Utilization and Quality Assurance . 2009

机译：评估烟雾生成过程和吸烟参数对感官感知的影响，烟熏三文鱼内最臭气的化合物和PAH含量的水平
5. The effect of hyperoxic conditions on activity and assimilation in a nitrition bio-reactor: Creating a more efficient fish farm filter. [D] . Hagopian, Daniel Sevag. 1995

机译：高氧条件对硝化生物反应器中的活性和同化作用的影响：创建一种效率更高的养鱼场过滤器。
6. Plasma Levels of Nitrite and Nitrate in Early and Recent Classes of Fish [O] . Donna A Williams, Mary H Flood, Debra A Lewis, 2008

机译：早期和近期鱼类中亚硝酸盐和硝酸盐的血浆水平
7. Maßanalytische Bestimmung des Nitritions neben Nitration [O] . W. M. Fischer, N. Steinbach 1913

机译：硝化旁边的测量分析测定
8. Use of Different Chloride Salt to Reduce the Sodium Content of Smoked Fish and Processing Requirements for Inhibition of 'Clostridium botulinum' in Vacuum-Packaged Smoked Fish [R] . Eklund, M. W. , Pelroy, G. A. , Peterson, M. E. , 1988

机译：使用不同的氯盐降低烟熏鱼的钠含量及对真空包装熏鱼中抑制“肉毒梭菌”的处理要求

Nitrates and nitrities levels in smoked fish

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