Kowalska, J.; Stanisławek, M.; Latoch, A.; Marzec, A.; Galus, S.; Kowalska, H.; Ciecierska, M.
Polycyclic Aromatic Hydrocarbons in Polish Traditionally and Industrially Smoked Meats as an Element of Monitoring and PAH Reduction Strategies. Foods 2025, 14, 350.
https://doi.org/10.3390/foods14030350
AMA Style
Kowalska J, Stanisławek M, Latoch A, Marzec A, Galus S, Kowalska H, Ciecierska M.
Polycyclic Aromatic Hydrocarbons in Polish Traditionally and Industrially Smoked Meats as an Element of Monitoring and PAH Reduction Strategies. Foods. 2025; 14(3):350.
https://doi.org/10.3390/foods14030350
Chicago/Turabian Style
Kowalska, Jolanta, Monika Stanisławek, Agnieszka Latoch, Agata Marzec, Sabina Galus, Hanna Kowalska, and Marta Ciecierska.
2025. "Polycyclic Aromatic Hydrocarbons in Polish Traditionally and Industrially Smoked Meats as an Element of Monitoring and PAH Reduction Strategies" Foods 14, no. 3: 350.
https://doi.org/10.3390/foods14030350
APA Style
Kowalska, J., Stanisławek, M., Latoch, A., Marzec, A., Galus, S., Kowalska, H., & Ciecierska, M.
(2025). Polycyclic Aromatic Hydrocarbons in Polish Traditionally and Industrially Smoked Meats as an Element of Monitoring and PAH Reduction Strategies. Foods, 14(3), 350.
https://doi.org/10.3390/foods14030350
