20.500.12556/DiRROS-21104 Influence of smoking method and anatomical location on the content of polycylcic aromatic hydrocarbons in Turopooje ham dry-cured ham meat smoking PAH compounds muscle Turopolje pig šunka dimljenje mesa PAH spojine mišice turopoljska svinja vsebnost arom true false false Angleški jezik Hrvaški jezik Neznano 2024-12-23 09:38:25 2024-12-23 09:38:25 2024-12-24 03:35:46 0000-00-00 00:00:00 2024 0 0 Rubrika: Scientific and professional section; str. 486-496 br. 6 God. 26 2024 0000-00-00 Zaloznikova NiDoloceno NiDoloceno 0000-00-00 0000-00-00 2024-01-01 664.933:664.41:57.083.1 1332-0025 220196611 https://hrcak.srce.hr/meso 1 47aeaadd-c109-11ef-ba3f-001a4af901a5 https://dirros.openscience.si/Dokument.php?lang=slv&id=29912 RAZ_Karolyi_Danijel_2024.pdf RAZ_Karolyi_Danijel_2024.pdf 1 BA8FDCD05F58E1641ABA672815BB591F 3714232ffbe7facb106bedae480f35faabdb67360e444033d893333125a91bb8 262630b3-c10b-11ef-ba3f-001a4af901a5 https://dirros.openscience.si/Dokument.php?lang=slv&id=29914 Kmetijski inštitut Slovenije 0 0 0