Article Versions Notes

Puljić L, Mastanjević K, Kartalović B, Kovačević D, Vranešević J, Mastanjević K. The Influence of Different Smoking Procedures on the Content of 16 PAHs in Traditional Dry Cured Smoked Meat “Hercegovačka Pečenica”. Foods. 2019; 8(12):690. https://doi.org/10.3390/foods8120690

Puljić, Leona, Krešimir Mastanjević, Brankica Kartalović, Dragan Kovačević, Jelena Vranešević, and Kristina Mastanjević. 2019. "The Influence of Different Smoking Procedures on the Content of 16 PAHs in Traditional Dry Cured Smoked Meat “Hercegovačka Pečenica”" Foods 8, no. 12: 690. https://doi.org/10.3390/foods8120690

Puljić, L., Mastanjević, K., Kartalović, B., Kovačević, D., Vranešević, J., & Mastanjević, K. (2019). The Influence of Different Smoking Procedures on the Content of 16 PAHs in Traditional Dry Cured Smoked Meat “Hercegovačka Pečenica”. Foods, 8(12), 690. https://doi.org/10.3390/foods8120690