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https://open.uns.ac.rs/handle/123456789/2949
Назив: | Factors affecting elimination of polycyclic aromatic hydrocarbons from traditional smoked common carp meat | Аутори: | Babić, Jelena Vidaković, Suzana Škaljac (Savatić), Snežana Kartalović, Brankica Ljubojević, Dragana Ćirković, Miroslav Teodorović, Vlado |
Датум издавања: | 26-сеп-2017 | Издавач: | IOP Publishing | Часопис: | IOP Conference Series: Earth and Environmental Science | Конференција: | Factors affecting elimination of polycyclic aromatic hydrocarbons from traditional smoked common carp meat | Сажетак: | © Published under licence by IOP Publishing Ltd. Smoking techniques have been progressively improved and different procedures have been developed in different regions for treating fish. In these times, the technology is mainly used for enrichment of fish with specific taste and odour, to extend the shelf-life of these perishable products and appearance required widely on the market. A lot of chemical contaminants such as polycyclic aromatic hydrocarbons (PAHs) are formed during the combustion of fuel in the smoking process. PAHs are a group of compounds that have been the subject of great concern in the recent years due to their toxic, mutagenic and/or carcinogenic potentials to humans. These fact can have a significant impact on the acceptance of these products by consumers. In this review article, the objective is to describe factors affecting elimination of polycyclic aromatic hydrocarbons from traditional smoked common carp meat. | URI: | https://open.uns.ac.rs/handle/123456789/2949 | ISSN: | 17551307 | DOI: | 10.1088/1755-1315/85/1/012086 |
Налази се у колекцијама: | TF Publikacije/Publications |
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