Hamidi, E. N. (2021). Bioaccessibility of Polycyclic Aromatic Hydrocarbons (PAHs) in grilled meat: The effects of meat doneness and fat content. Multidisciplinary Digital Publishing Institute.
Chicago Style CitationHamidi, Elliyana Nadia. Bioaccessibility of Polycyclic Aromatic Hydrocarbons (PAHs) in Grilled Meat: The Effects of Meat Doneness and Fat Content. Multidisciplinary Digital Publishing Institute, 2021.
MLA CitationHamidi, Elliyana Nadia. Bioaccessibility of Polycyclic Aromatic Hydrocarbons (PAHs) in Grilled Meat: The Effects of Meat Doneness and Fat Content. Multidisciplinary Digital Publishing Institute, 2021.
Warning: These citations may not always be 100% accurate.