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

Hercegovački pršut as a traditional dry-cured smoked ham (prosciutto) produced by using an open fire that can be potentially contaminated with polycyclic aromatic hydrocarbons (PAHs) and can pose a health risk for consumers. The aim of this research was to identify the types and concentrations of 16...

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Detalles Bibliográficos
Autores principales: Mastanjević, Krešimir, Puljić, Leona, Kartalović, Brankica, Grbavac, Jozo, Jukić Grbavac, Marija, Nadaždi, Helena, Habschied, Kristina
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2020
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7400239/
https://www.ncbi.nlm.nih.gov/pubmed/32679725
http://dx.doi.org/10.3390/ijerph17145097

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7400239/
https://www.ncbi.nlm.nih.gov/pubmed/32679725
http://dx.doi.org/10.3390/ijerph17145097

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