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eNauka >  Results >  The Influence of Different Smoking Procedures on the Content of 16 PAHs in Traditional Dry Cured Smoked Meat “Hercegovačka Pečenica”
Title: The Influence of Different Smoking Procedures on the Content of 16 PAHs in Traditional Dry Cured Smoked Meat “Hercegovačka Pečenica”
Authors: Puljić, Leona; Mastanjević, Krešimir; Kartalović, Brankica  ; Vranešević, Jelena  ; Mastanjević, Kristina; Kovačević, Dragan
Issue Date: 2019
Publication: Foods
ISSN: 2304-8158 Foods Search Idenfier
Type: Article
Collation: vol. 8 br. 12 str. 690-690
DOI: 10.3390/foods8120690
WoS-ID: 000506638600096
Scopus-ID: 2-s2.0-85077657137
PMID: 31861168
PMCID: PMC6963550
URI: https://repo.niv.ns.ac.rs/xmlui/handle/123456789/228
https://enauka.gov.rs/handle/123456789/296568
Metadata source: Migracija
M-category: 
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