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2019 1
2020 2
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Page 1
The Influence of Different Smoking Procedures on the Content of 16 PAHs in Traditional Dry Cured Smoked Meat "Hercegovačka Pečenica".
Puljić L, Mastanjević K, Kartalović B, Kovačević D, Vranešević J, Mastanjević K. Puljić L, et al. Among authors: vranesevic j. Foods. 2019 Dec 17;8(12):690. doi: 10.3390/foods8120690. Foods. 2019. PMID: 31861168 Free PMC article.
Polycyclic aromatic hydrocarbons in traditionally smoked Slavonska kobasica.
Mastanjević KM, Kartalović BD, Vranešević JM, Novakov NJ, Habschied KJ. Mastanjević KM, et al. Among authors: vranesevic jm. Food Addit Contam Part B Surveill. 2020 Jun;13(2):82-87. doi: 10.1080/19393210.2020.1712481. Epub 2020 Jan 14. Food Addit Contam Part B Surveill. 2020. PMID: 31937193
Organochlorine Pesticides and PCBs in Traditionally and Industrially Smoked Pork Meat Products from Bosnia and Herzegovina.
Kartalović B, Mastanjević K, Novakov N, Vranešević J, Ljubojević Pelić D, Puljić L, Habschied K. Kartalović B, et al. Among authors: vranesevic j. Foods. 2020 Jan 17;9(1):97. doi: 10.3390/foods9010097. Foods. 2020. PMID: 31963424 Free PMC article.