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Reduction of polycyclic aromatic hydrocarbons in traditional dry fermented sausages

dc.contributor.authorŠkaljac, Snežana
dc.contributor.authorJokanović, Marija
dc.contributor.authorTomović, Vladimir
dc.contributor.authorKartalović, Brankica
dc.contributor.authorVranešević, Jelena
dc.contributor.authorIkonić, Predrag
dc.contributor.authorĆućević, Nedim
dc.contributor.authorPeulić, Tatjana
dc.contributor.authorŠojić, Branislav
dc.contributor.authorIvić, Maja
dc.date.accessioned2022-11-27T09:06:28Z
dc.date.available2022-11-27T09:06:28Z
dc.date.issued2022-10-20
dc.identifier.isbn978-86-6253-160-5
dc.identifier.urihttps://repo.niv.ns.ac.rs/xmlui/handle/123456789/581
dc.description.sponsorshipThis research was financially supported by the Provincial Secretariat for Science and Technological Development of the Autonomous Province of Vojvodina (142-451-2039/2022), as well as by the Ministry of Education, Science and Technological Development, Republic of Serbia, Program (451-03-68/2022-14/200134).en_US
dc.publisherFaculty of Technology, Novi Saden_US
dc.sourceBook of abstracts, 2nd International Conference on Advanced Production and Processing, Novi Saden
dc.subjectDry fermented sausageen_US
dc.subjectPAHen_US
dc.subjectBaPen_US
dc.subjectSmoking conditionsen_US
dc.titleReduction of polycyclic aromatic hydrocarbons in traditional dry fermented sausagesen_US
dc.title.alternativeen_US
dc.typeConference paperen


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