[1]
TĂBĂRAN, A. et al. 2018. EVALUATION OF POLYCYCLIC AROMATIC HYDROCARBONS IN PORK MEAT PRODUCTS OBTAINED IN TRADITIONAL SYSTEMS IN ROMANIA. Studia Universitatis Babeș-Bolyai Chemia. 63, 1 (Mar. 2018), 189–198. DOI:https://doi.org/10.24193/subbchem.2018.1.14.