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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. Foods. 2019 Dec 17;8(12):690. doi: 10.3390/foods8120690. Foods. 2019. PMID: 31861168 Free PMC article.
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: puljic l. Foods. 2020 Jan 17;9(1):97. doi: 10.3390/foods9010097. Foods. 2020. PMID: 31963424 Free PMC article.
Analysis of Polycyclic Aromatic Hydrocarbons in Heregovački pršut-Traditionally Smoked Prosciutto.
Mastanjević K, Puljić L, Kartalović B, Grbavac J, Jukić Grbavac M, Nadaždi H, Habschied K. Mastanjević K, et al. Among authors: puljic l. Int J Environ Res Public Health. 2020 Jul 15;17(14):5097. doi: 10.3390/ijerph17145097. Int J Environ Res Public Health. 2020. PMID: 32679725 Free PMC article.
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