Mohammed, A. S., & Mohd Ghazali, H. (2012). Fatty acid ratios and their relative amounts as indicators of oil stability and extent of oil deterioration during frying. WFL Publisher.
Chicago Style (17th ed.) CitationMohammed, Abdulkarim Sabo, and Hasanah Mohd Ghazali. Fatty Acid Ratios and Their Relative Amounts as Indicators of Oil Stability and Extent of Oil Deterioration During Frying. WFL Publisher, 2012.
MLA (9th ed.) CitationMohammed, Abdulkarim Sabo, and Hasanah Mohd Ghazali. Fatty Acid Ratios and Their Relative Amounts as Indicators of Oil Stability and Extent of Oil Deterioration During Frying. WFL Publisher, 2012.
Warning: These citations may not always be 100% accurate.