Kim, S.Y.; Shin, H.W.; Kim, G.H.; Kim, Y.-Y.; Kang, M.-J.; Shin, H.-S.
Risk Assessment and Evaluation of Analytical Method of Polycyclic Aromatic Hydrocarbons (PAHs) for Deep-Fat Fried Pork Products in Korea. Foods 2022, 11, 1618.
https://doi.org/10.3390/foods11111618
AMA Style
Kim SY, Shin HW, Kim GH, Kim Y-Y, Kang M-J, Shin H-S.
Risk Assessment and Evaluation of Analytical Method of Polycyclic Aromatic Hydrocarbons (PAHs) for Deep-Fat Fried Pork Products in Korea. Foods. 2022; 11(11):1618.
https://doi.org/10.3390/foods11111618
Chicago/Turabian Style
Kim, Seo Yeon, Hye Won Shin, Geon Hee Kim, Yong-Yeon Kim, Min-Jae Kang, and Han-Seung Shin.
2022. "Risk Assessment and Evaluation of Analytical Method of Polycyclic Aromatic Hydrocarbons (PAHs) for Deep-Fat Fried Pork Products in Korea" Foods 11, no. 11: 1618.
https://doi.org/10.3390/foods11111618
APA Style
Kim, S. Y., Shin, H. W., Kim, G. H., Kim, Y.-Y., Kang, M.-J., & Shin, H.-S.
(2022). Risk Assessment and Evaluation of Analytical Method of Polycyclic Aromatic Hydrocarbons (PAHs) for Deep-Fat Fried Pork Products in Korea. Foods, 11(11), 1618.
https://doi.org/10.3390/foods11111618