Boskou, D., & Elmadfa, I. Frying of food: Oxidation, nutrient and non-nutrient antioxidants, biologically active compounds and high temperatures (2nd ed.).
Chicago Style (17th ed.) CitationBoskou, Dimitrios, and I. Elmadfa. Frying of Food: Oxidation, Nutrient and Non-nutrient Antioxidants, Biologically Active Compounds and High Temperatures. 2nd ed.
MLA (8th ed.) CitationBoskou, Dimitrios, and I. Elmadfa. Frying of Food: Oxidation, Nutrient and Non-nutrient Antioxidants, Biologically Active Compounds and High Temperatures. 2nd ed.
Warning: These citations may not always be 100% accurate.