Ahn, J.-H.; Szulejko, J.E.; Kim, K.-H.; Kim, Y.-H.; Kim, B.-W.
Odor and VOC Emissions from Pan Frying of Mackerel at Three Stages: Raw, Well-Done, and Charred. Int. J. Environ. Res. Public Health 2014, 11, 11753-11771.
https://doi.org/10.3390/ijerph111111753
AMA Style
Ahn J-H, Szulejko JE, Kim K-H, Kim Y-H, Kim B-W.
Odor and VOC Emissions from Pan Frying of Mackerel at Three Stages: Raw, Well-Done, and Charred. International Journal of Environmental Research and Public Health. 2014; 11(11):11753-11771.
https://doi.org/10.3390/ijerph111111753
Chicago/Turabian Style
Ahn, Jeong-Hyeon, Jan E. Szulejko, Ki-Hyun Kim, Yong-Hyun Kim, and Bo-Won Kim.
2014. "Odor and VOC Emissions from Pan Frying of Mackerel at Three Stages: Raw, Well-Done, and Charred" International Journal of Environmental Research and Public Health 11, no. 11: 11753-11771.
https://doi.org/10.3390/ijerph111111753
APA Style
Ahn, J.-H., Szulejko, J. E., Kim, K.-H., Kim, Y.-H., & Kim, B.-W.
(2014). Odor and VOC Emissions from Pan Frying of Mackerel at Three Stages: Raw, Well-Done, and Charred. International Journal of Environmental Research and Public Health, 11(11), 11753-11771.
https://doi.org/10.3390/ijerph111111753