APA (7th ed.) Citation

Pinto, E., Viegas, O., Pinho, O., & Ferreira, I. (2012). Exposure risks to carcinogens in food: Formation of heterocyclic aromatic amines (HAs) and polycyclic aromatic hydrocarbons (PAHs) in grilled muscle foods.

Chicago Style (17th ed.) Citation

Pinto, E., Olga Viegas, Olívia Pinho, and I.M.P.L.V.O Ferreira. Exposure Risks to Carcinogens in Food: Formation of Heterocyclic Aromatic Amines (HAs) and Polycyclic Aromatic Hydrocarbons (PAHs) in Grilled Muscle Foods. 2012.

MLA (8th ed.) Citation

Pinto, E., et al. Exposure Risks to Carcinogens in Food: Formation of Heterocyclic Aromatic Amines (HAs) and Polycyclic Aromatic Hydrocarbons (PAHs) in Grilled Muscle Foods. 2012.