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Polycyclic Aromatic Hydrocarbons (PAHs) in Visočka pečenica, a Traditional Dry-Cured Meat Product from Bosnia and Herzegovina



Munevera Begić
Selma Čorbo
Jasna Đinović-Stojanović
Saša Janković


Meat Technology, Vol. 64 (2023), No. 2

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@article{begicetal:2023pahvisockapecnica, author = {Begić, Munevera and Čorbo, Selma and Đinović-Stojanović, Jasna and Janković, Saša}, title = {Polycyclic Aromatic Hydrocarbons (PAHs) in Visočka pečenica, a Traditional Dry-Cured Meat Product from Bosnia and Herzegovina}, journal = {Meat Technology}, issn = {2466-4812}, eissn = {2560-4295}, year = {2023}, volume = {64}, number = {2}, pages = {69--74}, howpublished = {print}, language = {english}, note = {12}, doi = {10.18485/meattech.2023.64.2.12}, doiurl = {http://doi.fil.bg.ac.rs/volume.php?pt=journals&issue=meattech-2023-64-2&i=12}, url = {http://doi.fil.bg.ac.rs/pdf/journals/meattech/2023-2/meattech-2023-64-2-12.pdf} }