TY  - CONF
AU  - Babić, J.
AU  - Vidaković, Suzana
AU  - Skaljac, S.
AU  - Kartalović, Brankica
AU  - Ljubojević, Dragana
AU  - Ćirković, Miroslav
AU  - Teodorović, Vlado
PY  - 2017
UR  - https://vet-erinar.vet.bg.ac.rs/handle/123456789/1528
AB  - Smoking techniques have been progressively improved and different procedures have been developed in different regions for treating fish. In these times, the technology is mainly used for enrichment of fish with specific taste and odour, to extend the shelf-life of these perishable products and appearance required widely on the market. A lot of chemical contaminants such as polycyclic aromatic hydrocarbons (PAHs) are formed during the combustion of fuel in the smoking process. PAHs are a group of compounds that have been the subject of great concern in the recent years due to their toxic, mutagenic and/or carcinogenic potentials to humans. These fact can have a significant impact on the acceptance of these products by consumers. In this review article, the objective is to describe factors affecting elimination of polycyclic aromatic hydrocarbons from traditional smoked common carp meat.
PB  - Iop Publishing Ltd, Bristol
C3  - 59th International Meat Industry Conference (MEATCON2017)
T1  - Factors affecting elimination of polycyclic aromatic hydrocarbons from traditional smoked common carp meat
VL  - 85
SP  - UNSP 012086
DO  - 10.1088/1755-1315/85/1/012086
ER  - 

@conference{
author = "Babić, J. and Vidaković, Suzana and Skaljac, S. and Kartalović, Brankica and Ljubojević, Dragana and Ćirković, Miroslav and Teodorović, Vlado",
year = "2017",
abstract = "Smoking techniques have been progressively improved and different procedures have been developed in different regions for treating fish. In these times, the technology is mainly used for enrichment of fish with specific taste and odour, to extend the shelf-life of these perishable products and appearance required widely on the market. A lot of chemical contaminants such as polycyclic aromatic hydrocarbons (PAHs) are formed during the combustion of fuel in the smoking process. PAHs are a group of compounds that have been the subject of great concern in the recent years due to their toxic, mutagenic and/or carcinogenic potentials to humans. These fact can have a significant impact on the acceptance of these products by consumers. In this review article, the objective is to describe factors affecting elimination of polycyclic aromatic hydrocarbons from traditional smoked common carp meat.",
publisher = "Iop Publishing Ltd, Bristol",
journal = "59th International Meat Industry Conference (MEATCON2017)",
title = "Factors affecting elimination of polycyclic aromatic hydrocarbons from traditional smoked common carp meat",
volume = "85",
pages = "UNSP 012086",
doi = "10.1088/1755-1315/85/1/012086"
}

Babić, J., Vidaković, S., Skaljac, S., Kartalović, B., Ljubojević, D., Ćirković, M.,& Teodorović, V.. (2017). Factors affecting elimination of polycyclic aromatic hydrocarbons from traditional smoked common carp meat. in 59th International Meat Industry Conference (MEATCON2017)
Iop Publishing Ltd, Bristol., 85, UNSP 012086.
https://doi.org/10.1088/1755-1315/85/1/012086

Babić J, Vidaković S, Skaljac S, Kartalović B, Ljubojević D, Ćirković M, Teodorović V. Factors affecting elimination of polycyclic aromatic hydrocarbons from traditional smoked common carp meat. in 59th International Meat Industry Conference (MEATCON2017). 2017;85:UNSP 012086.
doi:10.1088/1755-1315/85/1/012086 .

Babić, J., Vidaković, Suzana, Skaljac, S., Kartalović, Brankica, Ljubojević, Dragana, Ćirković, Miroslav, Teodorović, Vlado, "Factors affecting elimination of polycyclic aromatic hydrocarbons from traditional smoked common carp meat" in 59th International Meat Industry Conference (MEATCON2017), 85 (2017):UNSP 012086,
https://doi.org/10.1088/1755-1315/85/1/012086 . .