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PAHs Content in Polish Smoked Meat Prepared with Traditional Method Cover

PAHs Content in Polish Smoked Meat Prepared with Traditional Method

Acta Universitatis Cibiniensis. Series E: Food Technology
Volume 28 (2024): Issue 2 (December 2024)
By: Karolina Kowalczyk,  Krzysztof Tereszkiewicz and  Piotr Antos  
Open Access
|Feb 2025
DOI: https://doi.org/10.2478/aucft-2024-0018 | Journal eISSN: 2344-150X | Journal ISSN: 2344-1496
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Language: English
Page range: 221 - 234
Submitted on: Sep 16, 2024
Accepted on: Jan 8, 2025
Published on: Feb 15, 2025
Published by: Lucian Blaga University of Sibiu
In partnership with: Paradigm Publishing Services
Publication frequency: 2 issues per year
Keywords:
PAH,
smoked sausage,
smoked meat,
sausage quality,
food chemistry,
food quality,
food quality management
Related subjects:
Industrial chemistry,
Industrial chemistry, other,
Food science and technology

© 2025 Karolina Kowalczyk, Krzysztof Tereszkiewicz, Piotr Antos, published by Lucian Blaga University of Sibiu
This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 License.

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