Influence of Different Smoking Procedures on Polycyclic Aromatic Hydrocarbons Formation in Traditional Dry Sausage <i>Hercegovačka kobasica</i>
The concentrations of 16 polycyclic aromatic hydrocarbons (PAH) in smoked dry sausage <i>Hercegovačka kobasica</i> were investigated. The sausages were stuffed in two different casings (collagen and natural) and smoked in traditional and industrial smokehouses. The highest concentration...
| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2020-08-01
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| Series: | Processes |
| Subjects: | |
| Online Access: | https://www.mdpi.com/2227-9717/8/8/918 |