THERMAL TREATMENT EFFECT ON POLYCYCLIC AROMATIC HYDROCARBON (PAH) CONTENT IN SHEEP AND CHICKEN MEAT PRODUCTS
Naslov
THERMAL TREATMENT EFFECT ON POLYCYCLIC AROMATIC HYDROCARBON (PAH) CONTENT IN SHEEP AND CHICKEN MEAT PRODUCTS
Identifikator
/unibl/sci/idNaucniRad:32758
Tip
Pronađite slične unoseAcademic Article
Datum
Pronađite slične unose2022-08
Bibliografski citat
S. Rekanović, R. Grujić, V. Tomović, N. Stojanović, THERMAL TREATMENT EFFECT ON POLYCYCLIC AROMATIC HYDROCARBON (PAH) CONTENT IN SHEEP AND CHICKEN MEAT PRODUCTS, Journal of Hygienic Engineering and Design, Vol. 35, No. 1, pp. 3 - 11, Aug, 2022
Referenca
Početna stranica
3
Krajnja stranica
11
Je dio
Journal of Hygienic Engineering and Design
1857-8489
Lista autora
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