APA (7th ed.) Citation

Serjouie, A., Tan, C. P., Mirhosseini, H., & Che Man, Y. (2010). Effect of frying process on fatty acid composition and iodine value of selected vegetable oils and their blends. Faculty of Food Science and Technology, Universiti Putra Malaysia.

Chicago Style (17th ed.) Citation

Serjouie, Alireza, Chin Ping Tan, Hamed Mirhosseini, and Yaakob Che Man. Effect of Frying Process on Fatty Acid Composition and Iodine Value of Selected Vegetable Oils and Their Blends. Faculty of Food Science and Technology, Universiti Putra Malaysia, 2010.

MLA (9th ed.) Citation

Serjouie, Alireza, et al. Effect of Frying Process on Fatty Acid Composition and Iodine Value of Selected Vegetable Oils and Their Blends. Faculty of Food Science and Technology, Universiti Putra Malaysia, 2010.