Information Journal Paper
APA:
Copy. (2020). Inhibitory effect of vinegars on the formation of polycyclic aromatic hydrocarbons in charcoal-grilled pork. Meat Science, 167(-), 0-0. SID. https://sid.ir/paper/1049040/en
Vancouver:
Copy. Inhibitory effect of vinegars on the formation of polycyclic aromatic hydrocarbons in charcoal-grilled pork. Meat Science[Internet]. 2020;167(-):0-0. Available from: https://sid.ir/paper/1049040/en
IEEE:
Copy, “Inhibitory effect of vinegars on the formation of polycyclic aromatic hydrocarbons in charcoal-grilled pork,” Meat Science, vol. 167, no. -, pp. 0–0, 2020, [Online]. Available: https://sid.ir/paper/1049040/en