doiFil / Faculty of Philology, University of Belgrade

@article{kilibardaetal2025:polycyclichydrocarbons, author = {Kilibarda, Nataša and Stanišić, Svetlana and Karabasil, Neđeljko}, orcid = {0000-0002-2967-3749 and 0000-0002-1842-7366 and 0000-0001-6097-3216}, affiliation = {Singidunum University ;; Singidunum University ;; University of Belgrade — Faculty of Veterinary Medicine}, affid = {https://ror.org/017v7rz39 ;; https://ror.org/017v7rz39 ;; https://ror.org/00cm89a33}, affplace = {Belgrade, Serbia ;; Belgrade, Serbia ;; Belgrade, Serbia}, department = {nodepartment ;; nodepartment ;; nodepartment}, title = {Mechanisms, Exposure, and Reduction Strategies of Polycyclic Aromatic Hydrocarbons in Charcoal-Grilled Meat}, journal = {Meat Technology}, license = {https://creativecommons.org/licenses/by/4.0}, issn = {2466-4812}, eissn = {2560-4295}, year = {2025}, volume = {66}, number = {3}, pages = {41--48}, howpublished = {print}, language = {english}, note = {6}, doi = {10.18485/meattech.2025.66.3.6}, doiurl = {http://doi.fil.bg.ac.rs/volume.php?pt=journals&issue=meattech-2025-66-3&i=6}, url = {http://doi.fil.bg.ac.rs/pdf/journals/meattech/2025-3/meattech-2025-66-3-6.pdf} }