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

Food Control

Volumn 40, Issue 1, 2014, Pages 12-18

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

^a UNIVERSITY OF NOVI SAD   (Serbia)

^b UNIVERSITY OF NOVI SAD   (Serbia)

Author keywords

Industrial smoking; Storage; Traditional dry fermented sausage (Petrovsk klob sa); Traditional smoking; US EPA PAHs

Indexed keywords

EID: 84890144561     PISSN: 09567135     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodcont.2013.11.024     Document Type: Article

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