Balbino, S.; Repajić, M.; Solarić, T.; Dite Hunjek, D.; Škevin, D.; Kraljić, K.; Obranović, M.; Levaj, B.
Oil Uptake and Polycyclic Aromatic Hydrocarbons (PAH) in Fried Fresh-Cut Potato: Effect of Cultivar, Anti-Browning Treatment and Storage Conditions. Agronomy 2020, 10, 1773.
https://doi.org/10.3390/agronomy10111773
AMA Style
Balbino S, Repajić M, Solarić T, Dite Hunjek D, Škevin D, Kraljić K, Obranović M, Levaj B.
Oil Uptake and Polycyclic Aromatic Hydrocarbons (PAH) in Fried Fresh-Cut Potato: Effect of Cultivar, Anti-Browning Treatment and Storage Conditions. Agronomy. 2020; 10(11):1773.
https://doi.org/10.3390/agronomy10111773
Chicago/Turabian Style
Balbino, Sandra, Maja Repajić, Tea Solarić, Draženka Dite Hunjek, Dubravka Škevin, Klara Kraljić, Marko Obranović, and Branka Levaj.
2020. "Oil Uptake and Polycyclic Aromatic Hydrocarbons (PAH) in Fried Fresh-Cut Potato: Effect of Cultivar, Anti-Browning Treatment and Storage Conditions" Agronomy 10, no. 11: 1773.
https://doi.org/10.3390/agronomy10111773
APA Style
Balbino, S., Repajić, M., Solarić, T., Dite Hunjek, D., Škevin, D., Kraljić, K., Obranović, M., & Levaj, B.
(2020). Oil Uptake and Polycyclic Aromatic Hydrocarbons (PAH) in Fried Fresh-Cut Potato: Effect of Cultivar, Anti-Browning Treatment and Storage Conditions. Agronomy, 10(11), 1773.
https://doi.org/10.3390/agronomy10111773
