PAHs Content in Polish Smoked Meat Prepared with Traditional Method
Meat smoking is an old and efficient method of meat treatment, resulting in the preparation of meat with specific properties, improved taste, and modified the physical and chemical properties of treated meats. The aim of this study was to analyse the level of polycyclic aromatic hydrocarbons (PAHs)...
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| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
Sciendo
2024-12-01
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| Series: | Acta Universitatis Cibiniensis. Series E: Food Technology |
| Subjects: | |
| Online Access: | https://doi.org/10.2478/aucft-2024-0018 |
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