Che Man, Y., & Tan, C. P. (1999). Effects of natural and synthetic antioxidants on changes in refined, bleached, and deodorized palm olein during deep-fat frying of potato chips. Springer.
Chicago Style (17th ed.) CitationChe Man, Yaakob, and Chin Ping Tan. Effects of Natural and Synthetic Antioxidants on Changes in Refined, Bleached, and Deodorized Palm Olein During Deep-fat Frying of Potato Chips. Springer, 1999.
MLA (9th ed.) CitationChe Man, Yaakob, and Chin Ping Tan. Effects of Natural and Synthetic Antioxidants on Changes in Refined, Bleached, and Deodorized Palm Olein During Deep-fat Frying of Potato Chips. Springer, 1999.
Warning: These citations may not always be 100% accurate.