Have a personal or library account? Click to login
PAHs Content in Polish Smoked Meat Prepared with Traditional Method Cover

PAHs Content in Polish Smoked Meat Prepared with Traditional Method

Acta Universitatis Cibiniensis. Series E: Food Technology
Volume 28 (2024): Issue 2 (December 2024)
By: Karolina Kowalczyk,  Krzysztof Tereszkiewicz and  Piotr Antos  
Open Access
|Feb 2025

Authors

Karolina Kowalczyk

Rzeszów University of Technology, The Faculty of Management, Department of Computer Engineering in Management, Rzeszów, Poland

Krzysztof Tereszkiewicz

Rzeszów University of Technology, The Faculty of Management, Department of Computer Engineering in Management, Rzeszów, Poland

Piotr Antos

p.antos@prz.edu.pl

Rzeszów University of Technology, The Faculty of Management, Department of Computer Engineering in Management, Rzeszów, Poland
DOI: https://doi.org/10.2478/aucft-2024-0018 | Journal eISSN: 2344-150X | Journal ISSN: 2344-1496
Journal RSS Feed
Language: English
Page range: 221 - 234
Submitted on: Sep 16, 2024
|
Accepted on: Jan 8, 2025
|
Published on: Feb 15, 2025
Published by: Lucian Blaga University of Sibiu
In partnership with: Paradigm Publishing Services
Publication frequency: 2 issues per year
Keywords:
PAH,
smoked sausage,
smoked meat,
sausage quality,
food chemistry,
food quality,
food quality management
Related subjects:
Industrial chemistry,
Industrial chemistry, other,
Food science and technology

© 2025 Karolina Kowalczyk, Krzysztof Tereszkiewicz, Piotr Antos, published by Lucian Blaga University of Sibiu
This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 License.

Previous articleVolume 28 (2024): Issue 2 (December 2024)Next article