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Journal: Foods, 2019
Volume: 8
Number: 690
690
Article: The Influence of Different Smoking Procedures on the Content of 16 PAHs in Traditional Dry Cured Smoked Meat “Hercegovačka Pečenica”
Authors: by Leona Puljić, Krešimir Mastanjević, Brankica Kartalović, Dragan Kovačević, Jelena Vranešević and Kristina Mastanjević
Link: https://www.mdpi.com/2304-8158/8/12/690

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