Analysis and Formation of Polycyclic Aromatic Hydrocarbons in Canned Minced Chicken and Pork during Processing.

MLA

Inbaraj, Baskaran Stephen, et al. “Analysis and Formation of Polycyclic Aromatic Hydrocarbons in Canned Minced Chicken and Pork during Processing.” Molecules, vol. 29, no. 18, Sept. 2024, p. 4372. EBSCOhost, https://doi.org/10.3390/molecules29184372.

APA

Inbaraj, B. S., Lai, Y.-W., & Chen, B.-H. (2024). Analysis and Formation of Polycyclic Aromatic Hydrocarbons in Canned Minced Chicken and Pork during Processing. Molecules, 29(18), 4372. https://doi.org/10.3390/molecules29184372

Chicago

Inbaraj, Baskaran Stephen, Yu-Wen Lai, and Bing-Huei Chen. 2024. “Analysis and Formation of Polycyclic Aromatic Hydrocarbons in Canned Minced Chicken and Pork during Processing.” Molecules 29 (18): 4372. doi:10.3390/molecules29184372.