Influence of traditional smoking on the content of polycyclic aromatic hydrocarbons in dry fermented beef sausage from Serbia-Reference-Cited by-同舟云学术

Influence of traditional smoking on the content of polycyclic aromatic hydrocarbons in dry fermented beef sausage from Serbia

Published:2023-08 Issue: Volume:150 Page:109766
ISSN:0956-7135
Container-title:Food Control
language:en
Short-container-title:Food Control

Author:

Škaljac Snežana^ORCID,Jokanović Marija,Tomović Vladimir,Kartalović Brankica^ORCID,Ikonić Predrag,Ćućević Nedim,Vranešević Jelena^ORCID,Ivić Maja,Šojić Branislav,Peulić Tatjana

Funder

Autonomous Province of Vojvodina Provincial Secretariat for Science and Technological Development

Publisher

Elsevier BV

Subject

Food Science,Biotechnology

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2. Smoked sausages of bovine meat produced in North Macedonia as a source of pro-technological lactic acid bacteria and coagulase-negative cocci;Heliyon;2024-09

3. Influence of wood type on anthraquinone levels and quality properties of smoked chipotle pepper;Food Control;2024-03

4. Methods of Minimizing Polycyclic Aromatic Hydrocarbon Content in Homogenized Smoked Meat Sausages Using Different Casings and Variants of Meat-Fat Raw Material;Foods;2023-11-14