APA (7th ed.) Citation

Petisca, C., Melo, A., Viegas, O., Ferreira, I., & Pinho, O. (2009). Reduction of Heterocyclic Aromatic Amines formation in pan-fried meat by red wine and pilson beer.

Chicago Style (17th ed.) Citation

Petisca, Catarina, Armindo Melo, Olga Viegas, Isabel Ferreira, and Olívia Pinho. Reduction of Heterocyclic Aromatic Amines Formation in Pan-fried Meat by Red Wine and Pilson Beer. 2009.

MLA (8th ed.) Citation

Petisca, Catarina, et al. Reduction of Heterocyclic Aromatic Amines Formation in Pan-fried Meat by Red Wine and Pilson Beer. 2009.