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Reduction of polycyclic aromatic hydrocarbons in common carp meat smoked in traditional conditions
(Taylor & Francis Ltd, Abingdon, 2018)
Common carp meat was smoked in traditional conditions without filter and with zeolite, granular activated carbon, and gravel filters. The aim of this study was to determine the influence of using different filters in ...
Occurrence and dietary exposure of organochlorine pesticides in common carp obtained from integrated production systems
(Taylor & Francis Ltd, Abingdon, 2019)
The aim of this study was to determine the level of the organochlorine pesticides (OCPs) in meat, liver and skin of common carp. Fish were collected in spring and in autumn from fishpond that receives purified water from ...