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Degradation of PCBs in dry fermented sausages during drying/ripening

M Lušnic Polak1, E Zlatić1, L Demšar1

  • 1Department of Food Science and Technology, Biotechnical Faculty, University of Ljubljana, Jamnikarjeva 101, 1000 Ljubljana, Slovenia.

Food Chemistry
|July 25, 2016
PubMed

Keywords:
Commercial meat starter cultureDegradation dry fermented sausagePolychlorinated biphenyls (PCBs)

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