Polycyclic aromatic hydrocarbons (PAHs) in traditional and industrial smoked beef and pork ham from Serbia

European Food Research and Technology

Volumn 227, Issue 4, 2008, Pages 1191-1198

  Djinovic, Jasna ^a,c   Popovic, Aleksandar ^b   Jira, Wolfgang ^a  

^a FEDERAL RESEARCH INSTITUTE OF NUTRITION AND FOOD   (Germany)

^b UNIVERSITY OF BELGRADE   (Serbia)

^c INSTITUTE OF MEAT HYGIENE AND TECHNOLOGY   (Serbia)

Author keywords

Polycyclic aromatic hydrocarbons; Smoked beef and pork ham; Traditional and industrial smoking

Indexed keywords

AROMATIC COMPOUNDS; EUROPIUM; HYDROCARBONS; ORGANIC COMPOUNDS; POLYCYCLIC AROMATIC HYDROCARBONS;

(E ,3E) PROCESS; POLYCYCLIC AROMATIC HYDROCARBONS (PAHS); PORK HAM;

AROMATIC HYDROCARBONS;

EID: 46949101214     PISSN: 14382377     EISSN: 14382385     Source Type: Journal    
DOI: 10.1007/s00217-008-0836-8     Document Type: Article

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