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Autor:
Vranešević Jelena M., Vidaković-Knežević Suzana L., Kartalović Brankica D., Škaljac Snežana B., Plavša Nada P., Mastanjević Krešimir M., Novakov Nikolina J.
Publikováno v:
Food and Feed Research, Vol 51, Iss 1, Pp 109-118 (2024)
The goal of the study was to investigate the concentration of 16 US EPA polycyclic aromatic hydrocarbons (PAHs) and check the sensory properties in 11 dry-cured meat products, smoked in three different ways (atmospheric simulation chamber (ATMOS), in
Externí odkaz:
https://doaj.org/article/1e187b1ffcfa41d48f58af7fe77d935a
