Polycyclic aromatic hydrocarbons in smoked dry fermented sausages with protected designation of origin <i>Petrovská klobása</i> from Serbia

Polycyclic aromatic hydrocarbons in smoked dry fermented sausages with protected designation of origin <i>Petrovská klobása</i> from Serbia

The occurrence of polycyclic aromatic hydrocarbons (PAHs) in smoked dry fermented sausage with protected designation of origin Petrovská klobása from Serbia was determined by analysing PAHs from the US EPA and the EU priority lists. The peeled natural cased sausages smoked in industrial and traditio...

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Bibliographic Details
Main Authors: Biljana Škrbić, Nataša Đurišić-Mladenović, Nada Mačvanin, Ana Tjapkin, Snežana Škaljac
Format: Article
Language:English
Published: Society of Chemists and Technologists of Macedonia 2014-12-01
Series:Macedonian Journal of Chemistry and Chemical Engineering
Subjects:
petrovská klobása, polycyclic aromatic hydrocarbons, smoking, traditional sausages, pah4
Online Access:https://mjcce.org.mk/index.php/MJCCE/article/view/358

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