APA (7th ed.) Citation

Sayari, A. A. A., Almutairi, M. A., Alsaleem, T. S., Hamrh, T. A., Thenyian, N. A., Tamim, A. I. A., & Alowaifeer, A. M. Evaluation of the Formation of Polycyclic Aromatic Hydrocarbons (PAHs) in Chicken Cooked by Saudi Traditional Methods and Their Dietary Risk Assessment. ISEKI_Food Association (IFA).

Chicago Style (17th ed.) Citation

Sayari, Abdullah A. Al, Mohammed A. Almutairi, Turki S. Alsaleem, Turki Abu Hamrh, Naseer Al Thenyian, Abdullah I. Al Tamim, and Abdullah M. Alowaifeer. Evaluation of the Formation of Polycyclic Aromatic Hydrocarbons (PAHs) in Chicken Cooked by Saudi Traditional Methods and Their Dietary Risk Assessment. ISEKI_Food Association (IFA).

MLA (9th ed.) Citation

Sayari, Abdullah A. Al, et al. Evaluation of the Formation of Polycyclic Aromatic Hydrocarbons (PAHs) in Chicken Cooked by Saudi Traditional Methods and Their Dietary Risk Assessment. ISEKI_Food Association (IFA).