Influence of smoking method and anatomical location on the content of polycylcic aromatic hydrocarbons in Turopooje hamKarolyi, Danijel (Avtor) Petričević, Sandra (Avtor) Luković, Zoran (Avtor) Škorput, Dubravko (Avtor) Kaić, Ana (Avtor) Salajpal, Krešimir (Avtor) Čandek-Potokar, Marjeta (Avtor) dry-cured hammeat smokingPAH compoundsmuscleTuropolje pig20242024-12-23 09:38:25Neznano21104UDK: 664.933:664.41:57.083.1ISSN pri članku: 1332-0025COBISS_ID: 220196611sl