Álvarez, I., Viegas, O., Carballo, E. M., Pinho, O., & Ferreira, I. (2013). Effect of different beer marinades on the formation of polycyclic aromatic hydrocarbons (PAHs) in grilled pork meat.
Chicago Style (17th ed.) CitationÁlvarez, Iria, Olga Viegas, E. Martínez Carballo, Olívia Pinho, and Isabel Ferreira. Effect of Different Beer Marinades on the Formation of Polycyclic Aromatic Hydrocarbons (PAHs) in Grilled Pork Meat. 2013.
MLA (8th ed.) CitationÁlvarez, Iria, et al. Effect of Different Beer Marinades on the Formation of Polycyclic Aromatic Hydrocarbons (PAHs) in Grilled Pork Meat. 2013.
Warning: These citations may not always be 100% accurate.