THERMAL TREATMENT EFFECT ON POLYCYCLIC AROMATIC HYDROCARBON (PAH) CONTENT IN SHEEP AND CHICKEN MEAT PRODUCTS

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THERMAL TREATMENT EFFECT ON POLYCYCLIC AROMATIC HYDROCARBON (PAH) CONTENT IN SHEEP AND CHICKEN MEAT PRODUCTS

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/unibl/sci/idNaucniRad:32758

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Datum

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

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