Augustin, M. A., & Berry, S. K. (1983). Efficacy of the antioxidants BHA and BHT in palm olein during heating and frying. Wiley.
Chicago Style (17th ed.) CitationAugustin, M. A., and S. K. Berry. Efficacy of the Antioxidants BHA and BHT in Palm Olein During Heating and Frying. Wiley, 1983.
MLA (9th ed.) CitationAugustin, M. A., and S. K. Berry. Efficacy of the Antioxidants BHA and BHT in Palm Olein During Heating and Frying. Wiley, 1983.
Warning: These citations may not always be 100% accurate.