Effect of Temperature Range and Kilning Time on the Occurrence of Polycyclic Aromatic Hydrocarbons in Malt

por Habschied, Kristina, Kartalović, Brankica, Kovačević, Dragan, Krstanović, Vinko, Mastanjević, Krešimir
Publicado 2023

The Influence of Different Smoking Procedures on the Content of 16 PAHs in Traditional Dry Cured Smoked Meat “Hercegovačka Pečenica”

por Puljić, Leona, Mastanjević, Krešimir, Kartalović, Brankica, Kovačević, Dragan, Vranešević, Jelena, Mastanjević, Kristina
Publicado 2019

Organochlorine Pesticides and PCBs in Traditionally and Industrially Smoked Pork Meat Products from Bosnia and Herzegovina

por Kartalović, Brankica, Mastanjević, Krešimir, Novakov, Nikolina, Vranešević, Jelena, Ljubojević Pelić, Dragana, Puljić, Leona, Habschied, Kristina
Publicado 2020

Analysis of Polycyclic Aromatic Hydrocarbons in Heregovački pršut—Traditionally Smoked Prosciutto

por Mastanjević, Krešimir, Puljić, Leona, Kartalović, Brankica, Grbavac, Jozo, Jukić Grbavac, Marija, Nadaždi, Helena, Habschied, Kristina
Publicado 2020