POLYCYCLIC AROMATIC HYDROCARBONS AS LIMITING PARAMETERS IN TRADITIONAL PRODUCTION OF DRY-CURED MEAT PRODUCTS.
| Autor: | Vranešević, Jelena M.1, XKnežević, Suzana L. Vidaković1, Kartalović, Brankica D.2, Škaljac, Snežana B.3, Plavša, Nada P.4, Mastanjević, Krešimir M.5, Novakov, Nikolina J.4 nikolina@polj.uns.ac.rs |
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| Zdroj: | Food & Feed Research. 2024, Vol. 51 Issue 1, p109-118. 10p. |
| Databáze: | Academic Search Ultimate |
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