User talk:Nianliu
Welcome!
[edit]Hello, Nianliu, and welcome to Wikipedia! My name is Ian and I work with the Wiki Education Foundation; I help support students who are editing as part of a class assignment.
I hope you enjoy editing here. If you haven't already done so, please check out the student training library, which introduces you to editing and Wikipedia's core principles. You may also want to check out the Teahouse, a community of Wikipedia editors dedicated to helping new users. Below are some resources to help you get started editing.
Handouts
|
|---|
Additional Resources
|
|
If you have any questions, please don't hesitate to contact me on my talk page. Ian (Wiki Ed) (talk) 03:29, 11 February 2016 (UTC)
Smoked salmon outline
[edit]FNH-200 Team One
PROJECT OUTLINE
INTRODUCTION
Understanding Smoked Salmon
-History
-Process
Sources-
Birkeland, S & Skara, T. (2008). Cold Smoking of Atlantic Salmon (Salmo salar) Fillets with Smoke Condensate—an Alternative Processing
Technology for the Production of Smoked Salmon. Journal of Food Science, 73(6), 326-332.
History of Smoked Salmon. (n.d.) Gourmet Food Store. Retrieved from https://www.gourmetfoodstore.com/history-smoked-salmon-15150.
Packaging Smoked Salmon
Retort Pouch Smoked Salmon
Ingredients - Uses
Packaging & Benefits
-Style
-Shelf-life
-Storage requirements
Sources -
Arvanitoyannis, P.H.D. .D.R. .I.S. (2007). Sterilization of Food in Retort Pouches. International Journal of
Food Science + Technology, 43(6), 1140-1141.
Byun, Y., Bae, H. J., Cooksey, K., & Whiteside, S. (2010). Comparison of the quality and storage stability of salmon packaged in various
retort pouches. LWT - Food Science and Technology, 43(3), 551-555.
Canned Smoked Salmon
Ingredients - Uses
Packaging & Benefits
-Style
-Shelf-life
-Storage requirements
Sources -
Bower, C.K. (2008). Preservation methods for retaining N-3 polyunsaturated fatty acids in Alaska Coho
salmon (Oncorhynchus kisutch) products. Journal of Aquatic Food Product Technology, 15(4), 45-54.
Newell, D & Hovis, L.W. (1985). British Columbia's salmon canning industry: a preliminary, annotated guide
to bibliographical and archival source. (1st ed.). Vancouver, BC: University of British Columbia.
Smoked Salmon Jerky
Ingredients - Uses
-What’s different
-Processing
-Packaging
Sources-
Rasmussen, R. S., Morrissey, M. T., & Walsh, J. (2010). Application of a PCR-RFLP method to identify salmon species in U.S. commercial
products. Journal of Aquatic Food Product Technology, 19(1), 3-15. doi:10.1080/10498850903297576
Kong, J., Dougherty, M. P., Perkins, L. B., & Camire, M. E. (2008). Composition and consumer acceptability of a novel Extrusion‐Cooked salmon
snack. Journal of Food Science,73(3), S118-S123. doi:10.1111/j.1750-3841.2007.00651.x
Farber, J.M. (2000) Present Situation in Canada Regarding Listeria Monocytogenes and Ready-to-eat Seafood products. International Journal of
Food Microbiology, 62(3), 247-251
Kong, J., Perkins, L.B., Dougherty, M.P., Camire, M.E.(2011). Control of Lipid Oxidation in
Extruded Salmon Jerky Snacks, Journal of Food Science, 76(1), PAGES
The section right above this one
[edit]Hello, I'm Beeblebrox|, a long-time Wikipedian and an Alaskan who smokes salmon and other fish and meat as a hobby, so I had the article on my watchlist. I saw the notice on the talk page and decided to see what you all might have come up with so far. This is not a big deal by any means, but just FYI, this page is your user talk page, its purpose is for communication between users. If you are drafting an article, it would be better to either do so in your sandbox, which I see you have already created, or on a dedicated subpage of this page. That way, your article work won't get all cluttered up with discussions.
I look forward to seeing what improvents your team makes to the smoked salmon article, if you have any questions please feel free to ask me, either by pinging me or posting on my talk page..