Sanny, M., Selamat, J., Bakker, E. J., van Boekel, M. A. J. S. T., & Luning, P. A. (2012). Possible causes of variation in acrylamide concentration in French fries prepared in food service establishments: An observational study. Elsevier.
Chicago Style (17th ed.) CitationSanny, Maimunah, Jinap Selamat, Evert Jan Bakker, Martinus A. J. S. Tiny van Boekel, and Pieternel Arianne Luning. Possible Causes of Variation in Acrylamide Concentration in French Fries Prepared in Food Service Establishments: An Observational Study. Elsevier, 2012.
MLA (9th ed.) CitationSanny, Maimunah, et al. Possible Causes of Variation in Acrylamide Concentration in French Fries Prepared in Food Service Establishments: An Observational Study. Elsevier, 2012.
Warning: These citations may not always be 100% accurate.