Fiskvinnsla - Reyking

 

 



FrŠ­sluefni

  1. Upplřsingaveita-Rf
  2. Compendium of Fish and Fishery Product Processes, Hazards, and Controls
  3. Recommendations for the preparation of smoked salmon - Torry
  4. Smoked Fish Recommended Practice for Retailers - Torry
  5. Smoked white fish- recommended practice for producers - Torry
  6. Smoked fish- recommended practice for retailers -Torry
  7. Hot smoking of fish - Torry
  8. Processing Cod Roes - Torry
  9. Catching, Handling and Processing Eels - Torry
  10. Product and Market Development of Smoked Fish-FOC
  11. Smoked Seafood Marketing-FOC
  12. Hot smoked fish company HACCP plan
 FyrirtŠki
  1. ═slensk matvŠli hf.
  2. Ness
  3. Smoked Rainbow Trout, Mackerel & Maine Seafood Online
  4. Schr÷der Company
  5. Kerres-smoke-air

 

FrŠ­igreinar (Ůessar skrßr opnast Ý Acrobat reader.  Flestar skrßnna eru undir 200 kb, en a­rar geta veri­ yfir 500 kb og getur ■vÝ veri­ nokkur bi­ ß ■vÝ a­ ■Šr opnist).
  1. Atlantic salmon (Salmo salar, L) as raw material for the smoking industry. II: Effect of different smoking methods on losses of nutrients and on the oxidation of lipids.  
  2. Atlantic salmon (Salmo salar, L) as raw material for the smoking industry. I: Effect of different smoking methods. 
  3. Relation of smoking parameters to the yield, colour and sensory quality of smoked Atlantic salmon (Salmo salar). 
  4. Microstructure and textural properties of smoked Atlantic salmon (Salmo salar) fillets from fish reared and slaughtered under different conditions. 
  5. Effects of different salting and smoking processes on the microstructure, the texture and yield of Atlantic salmon (Salmo salar).
  6. Effects of freeze/thawing on the microstructure and the texture of smoked Atlantic salmon (Salmo salar).