APA (7th ed.) Citation

Marasca, E., Greetham, D., Herring, S., & Fisk, I. D. (2015). Impact of nitrogen flushing and oil choice on the progression of lipid oxidation in unwashed fried sliced potato crisps. Elsevier.

Chicago Style (17th ed.) Citation

Marasca, E., D. Greetham, S.D Herring, and Ian D. Fisk. Impact of Nitrogen Flushing and Oil Choice on the Progression of Lipid Oxidation in Unwashed Fried Sliced Potato Crisps. Elsevier, 2015.

MLA (9th ed.) Citation

Marasca, E., et al. Impact of Nitrogen Flushing and Oil Choice on the Progression of Lipid Oxidation in Unwashed Fried Sliced Potato Crisps. Elsevier, 2015.