Cita APA

Boskou, D., & Elmadfa, I. (1999). Frying of food: Oxidation, nutrient and non-nutrient antioxidants, biologically active compounds, and high temperatures. Technomic Pub. Co..

Citación estilo Chicago

Boskou, Dimitrios.,, and I. Elmadfa. Frying of Food: Oxidation, Nutrient and Non-nutrient Antioxidants, Biologically Active Compounds, and High Temperatures. Lancaster, Pa.: Technomic Pub. Co., 1999.

Cita MLA

Boskou, Dimitrios.,, and I. Elmadfa. Frying of Food: Oxidation, Nutrient and Non-nutrient Antioxidants, Biologically Active Compounds, and High Temperatures. Lancaster, Pa.: Technomic Pub. Co., 1999.