Have a personal or library account? Click to login
The influence of meteorological conditions during traditional smoking on polycyclic aromatic hydrocarbon content in traditional Polish pork ham Cover

The influence of meteorological conditions during traditional smoking on polycyclic aromatic hydrocarbon content in traditional Polish pork ham

Acta Universitatis Cibiniensis. Series E: Food Technology
Volume 25 (2021): Issue 2 (December 2021)
By: Karolina Choroszy and  Krzysztof Tereszkiewicz  
Open Access
|Dec 2021

Authors

Karolina Choroszy

choroszy@prz.edu.pl

Rzeszów University of Technology, The Faculty of Management, Department of Computer Engineering in Management, Rzeszów, Poland

Krzysztof Tereszkiewicz

Rzeszów University of Technology, The Faculty of Management, Department of Computer Engineering in Management, Rzeszów, Poland
DOI: https://doi.org/10.2478/aucft-2021-0022 | Journal eISSN: 2344-150X | Journal ISSN: 2344-1496
Journal RSS Feed
Language: English
Page range: 243 - 252
Submitted on: Mar 2, 2021
Accepted on: Sep 15, 2021
Published on: Dec 30, 2021
Published by: Lucian Blaga University of Sibiu
In partnership with: Paradigm Publishing Services
Publication frequency: 2 issues per year
Keywords:
traditional smoking,
polycyclic aromatic hydrocarbons,
air temperature,
atmospheric pressure,
relative air humidity,
quality management
Related subjects:
Industrial chemistry,
Industrial chemistry, other,
Food science and technology

© 2021 Karolina Choroszy, Krzysztof Tereszkiewicz, published by Lucian Blaga University of Sibiu
This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 License.

Previous articleVolume 25 (2021): Issue 2 (December 2021)Next article