JHED | Volume 35 | FQS (1) - Thermal treatment effect on polycyclic aromatic hydrocarbon (PAH) content in sheep and chicken meat products.

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THERMAL TREATMENT EFFECT ON POLYCYCLIC AROMATIC HYDROCARBON (PAH) CONTENT IN SHEEP AND CHICKEN MEAT PRODUCTS

Sebila Rekanovic*, Radoslav Grujic, Vladimir Tomovic, Nenad Stojanovic

Key words: Thermal treatment, Chicken meat, Sheep meat, PAH content.

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VOLUME 35 | Food Quality and Safety (1)

Sebila Rekanovic, Radoslav Grujic, Vladimir Tomovic, Nenad Stojanovic (2021).
Thermal treatment effect on polycyclic aromatic hydrocarbon (PAH) content in sheep and chicken meat products.

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Sebila Rekanovic*, Radoslav Grujic, Vladimir Tomovic, Nenad Stojanovic

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