Influence of smoking in traditional and industrial conditions on polycyclic aromatic hydrocarbons content in dry fermented sausages (Petrovská klobása) from Serbia-Reference-Cited by-同舟云学术

Influence of smoking in traditional and industrial conditions on polycyclic aromatic hydrocarbons content in dry fermented sausages (Petrovská klobása) from Serbia

Published:2014-06 Issue: Volume:40 Page:12-18
ISSN:0956-7135
Container-title:Food Control
language:en
Short-container-title:Food Control

Author:

Škaljac Snežana,Petrović Ljiljana,Tasić Tatjana,Ikonić Predrag,Jokanović Marija,Tomović Vladimir,Džinić Natalija,Šojić Branislav,Tjapkin Ana,Škrbić Biljana

Funder

Ministry of Education, Science and Technology, Republic of Serbia

Publisher

Elsevier BV

Subject

Food Science,Biotechnology

Reference45 articles.

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5. Polycyclic aromatic hydrocarbons (PAHs) in different types of smoked meat products from Serbia;Djinovic;Meat Science,2008

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