المؤلفون: Djinovic-Stojanovic, Jasna^Aff16, Ristic, Milan^Aff17, Troeger, Klaus^Aff17

المساهمون: Lovell, Nigel H., Advisory Editor^Aff1, Oneto, Luca, Advisory Editor^Aff2, Piotto, Stefano, Advisory Editor^Aff3, Rossi, Federico, Advisory Editor^Aff4, Samsonovich, Alexei V., Advisory Editor^Aff5, Babiloni, Fabio, Advisory Editor^Aff6, Liwo, Adam, Advisory Editor^Aff7, Magjarevic, Ratko, Advisory Editor^Aff8, Brka, Muhamed, editor^Aff9, Omanović-Mikličanin, Enisa, editor^Aff10, Grahić, Jasmin, editor^Aff11, Muhamedagić, Samir, editor^Aff12, Mujčinović, Alen, editor^Aff13, Toroman, Almir, editor^Aff14, Falan, Vedad, editor^Aff15

المصدر: 32nd Scientific-Expert Conference of Agriculture and Food Industry : Local Food Production Systems in the Era of Global Challenges. :303-311

المؤلفون: Laranjo, Marta^Aff6, Elias, Miguel^Aff6, Patarata, Luís^Aff7, Fraqueza, Maria João^Aff8

المساهمون: Sant'Ana, Anderson S., Series Editor^Aff1, Lorenzo, José Manuel, editor^Aff2, Domínguez, Rubén, editor^Aff3, Pateiro, Mirian, editor^Aff4, Munekata, Paulo E.S., editor^Aff5

المصدر: Production of Traditional Mediterranean Meat Products. :169-176

المؤلفون: Junke Li, Min Wang, Qiyi Liu, Yawei Zhang, Zengqi Peng

المصدر: International Journal of Food Properties, Vol 21, Iss 1, Pp 1246-1256 (2018)

مصطلحات موضوعية: Formaldehyde, Smoked meat products, UPLC, Methodology, Food composition, Nutrition. Foods and food supply, TX341-641, Food processing and manufacture, TP368-456

وصف الملف: electronic resource

Relation: https://doaj.org/toc/1094-2912; https://doaj.org/toc/1532-2386

URL الوصول: https://doaj.org/article/344777560a314b258630f9db3f798205

المؤلفون: Šimko, Peter^Aff21

المساهمون: Aguilera, J.M., Editorial board^Aff1, Chen, Xiao Dong, Editorial board^Aff2, Hartel, Richard W, Editorial board^Aff3, Ibarz, Albert, Editorial board^Aff4, Kokini, Jozef L., Editorial board^Aff5, Marcotte, Michele, Editorial board^Aff6, McCarthy, Michael J, Editorial board^Aff7, Niranjan, Keshavan, Editorial board^Aff8, Peleg, Micha, Editorial board^Aff9, Welti-Chanes, Jorge, Editorial board^Aff10, Rahman, M. Shafiur, Editorial board^Aff11, Rao, Anandha, Editorial board^Aff12, Roos, Yrjo, Editorial board^Aff13, Spiess, Walter, Editorial board^Aff14, Barbosa-Cánovas, Gustavo V., Series editor^{Aff15, Aff20}, Nedović, Viktor, editor^Aff16, Raspor, Peter, editor^Aff17, Lević, Jovanka, editor^Aff18, Tumbas Šaponjac, Vesna, editor^Aff19

المصدر: Emerging and Traditional Technologies for Safe, Healthy and Quality Food. :55-66

المؤلفون: Đinović-Stojanović Jasna M., Stišović Jelena M., Popović Aleksandar R., Nikolić Dragica M., Janković Saša D.

المصدر: Hemijska Industrija, Vol 70, Iss 3, Pp 299-305 (2016)

مصطلحات موضوعية: PAH4 compounds, benz[a]anthracene, chrysene, benzo[b]fluoranthene, benzo[a]pyrene, smoked meat and smoked meat products, validation, Chemical technology, TP1-1185

وصف الملف: electronic resource

Relation: https://doaj.org/toc/0367-598X; https://doaj.org/toc/2217-7426

URL الوصول: https://doaj.org/article/dd003165911a4a5892429cdb48256a18

المؤلفون: Rodrigues, Rui Marcelo Dias

المساهمون: Vaz-Velho, Manuela

مصطلحات موضوعية: Atividade antioxidante, Extra??o microondas, Smoked meat products, Antioxidant activity, Atlantic pine cortex, Produtos c?rneos fumados, Compostos fen?licos, C?rtex de pinheiro-bravo, Shelf life, Pinus pinaster, Tempo de vida ?til, Microwave extraction, Phenolic compounds

وصف الملف: application/pdf

URL الوصول: https://explore.openaire.eu/search/publication?articleId=od______3843::d58af5dba633a6f87bc3c440fa237415
http://hdl.handle.net/20.500.11960/2673

المؤلفون: Kyläkallio, Lotta

المساهمون: Elias, Terje

مصطلحات موضوعية: PAHs, PAH concentrations, master thesis, smoked meat products, magistritööd, PAH reduction

وصف الملف: application/pdf; application/vnd.etsi.asic-e+zip

URL الوصول: https://explore.openaire.eu/search/publication?articleId=od______3875::af2550a831996b0209167265e695f2d6
http://hdl.handle.net/10492/7670

المؤلفون: Puljić, Leona

المساهمون: Mastanjević, Krešimir, Kartalović, Brankica

مصطلحات موضوعية: Production and preservation of solid foodstuffs, tradicionalno i industrijsko dimljenje, udc:664(043.3), dimljeni mesni proizvodi, smoked meat products, PAH, BIOTECHNICAL SCIENCES. Food Technology. Engineering, BIOTEHNIČKE ZNANOSTI. Prehrambena tehnologija. Inženjerstvo, traditional and industrial smoking, Proizvodnja i konzerviranje krutih prehrambenih proizvoda

وصف الملف: application/pdf

URL الوصول: https://explore.openaire.eu/search/publication?articleId=od______4102::6a5072e3626f806225448c2dde590004
https://repozitorij.ptfos.hr/islandora/object/ptfos:2400

المؤلفون: Suranová, Mária, Semanová, Jana, Skláršová, Božena, Simko, Peter

المصدر: Food Analytical Methods. April 2015 8(4):1014-1020

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