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.
Chicago Style CitationBoskou, Dimitrios, and Ibrahim Elmadfa. Frying of Food: Oxidation, Nutrient and Non-nutrient Antioxidants, Biologically Active Compounds, and High Temperatures. 2. edition. Boca Raton: CRC Press, 2011.
MLA CitationBoskou, Dimitrios, and Ibrahim Elmadfa. Frying of Food: Oxidation, Nutrient and Non-nutrient Antioxidants, Biologically Active Compounds, and High Temperatures. 2. edition. Boca Raton: CRC Press, 2011.
Warning: These citations may not always be 100% accurate.