ŞAHİN, 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.

ŞAHİN, 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.

ŞAHİN, 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

ŞAHİN, 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

ŞAHİN, 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} }