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

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 PAH content in samples of traditional dry cured pork meat products, “Hercegovačka...

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Detalles Bibliográficos
Autores principales: Puljić, Leona, Mastanjević, Krešimir, Kartalović, Brankica, Kovačević, Dragan, Vranešević, Jelena, Mastanjević, Kristina
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2019
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6963550/
https://www.ncbi.nlm.nih.gov/pubmed/31861168
http://dx.doi.org/10.3390/foods8120690

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6963550/
https://www.ncbi.nlm.nih.gov/pubmed/31861168
http://dx.doi.org/10.3390/foods8120690

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