Content of Polycyclic Aromatic Hydrocarbons in Traditionally Smoked Meat Products from North Serbia (Vojvodina)
- DOI
- 10.3390/fermentation10020104
- Published
- 2024-02-08
- Container
- Fermentation
- Publisher
- MDPI AG
- Open access
- unknown
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Cite this work
BibTeX
@article{allodium:10.3390/fermentation10020104,
title = {Content of Polycyclic Aromatic Hydrocarbons in Traditionally Smoked Meat Products from North Serbia (Vojvodina)},
author = {Snežana Škaljac and Marija Jokanović and Tatjana Peulić and Jelena Vranešević and Brankica Kartalović and Vladimir Tomović and Predrag Ikonić and Branislav Šojić},
year = {2024},
journal = {Fermentation},
doi = {10.3390/fermentation10020104},
url = {https://doi.org/10.3390/fermentation10020104}
}RIS
TY - JOUR TI - Content of Polycyclic Aromatic Hydrocarbons in Traditionally Smoked Meat Products from North Serbia (Vojvodina) AU - Snežana Škaljac AU - Marija Jokanović AU - Tatjana Peulić AU - Jelena Vranešević AU - Brankica Kartalović AU - Vladimir Tomović AU - Predrag Ikonić AU - Branislav Šojić PY - 2024 JO - Fermentation DO - 10.3390/fermentation10020104 UR - https://doi.org/10.3390/fermentation10020104 ER -
APA
Škaljac, S., Jokanović, M., Peulić, T., Vranešević, J., Kartalović, B., Tomović, V., Ikonić, P., & Šojić, B. (2024). Content of Polycyclic Aromatic Hydrocarbons in Traditionally Smoked Meat Products from North Serbia (Vojvodina). Fermentation. https://doi.org/10.3390/fermentation10020104
Source records
- crossref · retrieved 2026-11-10T22:04:56.823Z