Influence of smoking in traditional and industrial conditions on colour and content of polycyclic aromatic hydrocarbons in dry fermented sausage “Petrovská klobása” - Concepedia

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Influence of smoking in traditional and industrial conditions on colour and content of polycyclic aromatic hydrocarbons in dry fermented sausage “Petrovská klobása”

57

Citations

28

References

2017

Year

Snežana Škaljac, Marija Jokanović, Vladimir Tomović, Maja Ivić, Tatjana Tasić, Predrag Ikonić, Branislav Šojić, Natalija Džinić, Ljiljana Petrović

Food ChemistryFood AnalysisIndustrial ConditionsPolycyclic Aromatic HydrocarbonsPolycyclic Aromatic HydrocarbonFood SafetyHealth Sciences

References

	Year	Citations

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