Influence of smoking in traditional and industrial conditions on colour and content of polycyclic aromatic hydrocarbons in dry fermented sausage “Petrovská klobása”

Also, Petrovská klobása smoked in traditional conditions at both examined periods had significantly higher total content of 13 US-EPA PAH (118.7 μg/kg; 168.0 μg/kg respectively) comparing to sausages smoked in industrial conditions (30.5 μg/kg; 61.3 μg/kg respectively).