APA (7th ed.) Citation

AB-LATIF, N. I., ABDULLAH, R., OMAR, S., & SANNY, M. (2024). Risk Assessment of Polycyclic Aromatic Hydrocarbons and Heterocyclic Aromatic Amines in Processed Meat, Cooked Meat and Fish-Based Products Using the Margin of Exposure Approach. Malaysian Journal of Medical Sciences, 31(2), 130. https://doi.org/10.21315/mjms2024.31.2.11

Chicago Style (17th ed.) Citation

AB-LATIF, Nurin Irdina, Rozaini ABDULLAH, Syaliza OMAR, and Maimunah SANNY. "Risk Assessment of Polycyclic Aromatic Hydrocarbons and Heterocyclic Aromatic Amines in Processed Meat, Cooked Meat and Fish-Based Products Using the Margin of Exposure Approach." Malaysian Journal of Medical Sciences 31, no. 2 (2024): 130. https://doi.org/10.21315/mjms2024.31.2.11.

MLA (9th ed.) Citation

AB-LATIF, Nurin Irdina, et al. "Risk Assessment of Polycyclic Aromatic Hydrocarbons and Heterocyclic Aromatic Amines in Processed Meat, Cooked Meat and Fish-Based Products Using the Margin of Exposure Approach." Malaysian Journal of Medical Sciences, vol. 31, no. 2, 2024, p. 130, https://doi.org/10.21315/mjms2024.31.2.11.