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The Influence of Different Smoking Procedures on the Content of 16 PAHs in Traditional Dry Cured Smoked Meat “Hercegovačka Pečenica”
(2019)
During smoking, meat products may get contaminated by polycyclic aromatic hydrocarbons
(PAH), especially the ones that are smoked in traditional (uncontrolled) conditions. This study aims
to evaluate the difference in ...
Polycyclic aromatic hydrocarbons in the traditional smoked sausage Slavonska kobasica
(2019)
The aim of this study was to determine the content of 16 polycyclic aromatic hydrocarbons (PAHs) in the
traditional dry fermented sausage Slavonska kobasica. Smoking was conducted in a traditional smokehouse (two
and ...
Distribution of Polycyclic Aromatic Hydrocarbons in Traditional Dry Cured Smoked Ham Slavonska Šunka
(2019)
Slavonska šunka is a traditional dry-cured smoked ham. Smoking with open fire
commonly results in the accumulation of polycyclic aromatic hydrocarbons (PAH) molecules in
tissues. The objective of this research was to ...