Cita APA

Boskou, D., & Elmadfa, I. (2011). Frying of food: Oxidation, nutrient and non-nutrient antioxidants, biologically active compounds, and high temperatures (2. edition.). Boca Raton: CRC Press.

Citación estilo Chicago

Boskou, Dimitrios, y Ibrahim Elmadfa. Frying of Food: Oxidation, Nutrient and Non-nutrient Antioxidants, Biologically Active Compounds, and High Temperatures. 2. edition. Boca Raton: CRC Press, 2011.

Cita MLA

Boskou, Dimitrios, y Ibrahim Elmadfa. Frying of Food: Oxidation, Nutrient and Non-nutrient Antioxidants, Biologically Active Compounds, and High Temperatures. 2. edition. Boca Raton: CRC Press, 2011.