Şahin, S. Et Al. 2020. The Presence of Polycyclic Aromatic Hydrocarbons (PAHs) in Grilled Beef, Chicken and Fish by Considering Dietary Exposure and Risk Assessment. FOOD SCIENCE OF ANIMAL RESOURCES , vol.40, no.5 , 675-688.

Şahin, S., Ulusoy, H. İ., Alemdar, S., Erdoğan, S., & Ağaoğlu, S., (2020). The Presence of Polycyclic Aromatic Hydrocarbons (PAHs) in Grilled Beef, Chicken and Fish by Considering Dietary Exposure and Risk Assessment. FOOD SCIENCE OF ANIMAL RESOURCES , vol.40, no.5, 675-688.

Şahin, SEYDA Et Al. "The Presence of Polycyclic Aromatic Hydrocarbons (PAHs) in Grilled Beef, Chicken and Fish by Considering Dietary Exposure and Risk Assessment," FOOD SCIENCE OF ANIMAL RESOURCES , vol.40, no.5, 675-688, 2020

Şahin, SEYDA Et Al. "The Presence of Polycyclic Aromatic Hydrocarbons (PAHs) in Grilled Beef, Chicken and Fish by Considering Dietary Exposure and Risk Assessment." FOOD SCIENCE OF ANIMAL RESOURCES , vol.40, no.5, pp.675-688, 2020

Şahin, S. Et Al. (2020) . "The Presence of Polycyclic Aromatic Hydrocarbons (PAHs) in Grilled Beef, Chicken and Fish by Considering Dietary Exposure and Risk Assessment." FOOD SCIENCE OF ANIMAL RESOURCES , vol.40, no.5, pp.675-688.

@article{article, author={SEYDA ŞAHİN Et Al. }, title={The Presence of Polycyclic Aromatic Hydrocarbons (PAHs) in Grilled Beef, Chicken and Fish by Considering Dietary Exposure and Risk Assessment}, journal={FOOD SCIENCE OF ANIMAL RESOURCES}, year=2020, pages={675-688} }