Jaswir, I., & Che Man, Y. (1999). Use optimization of natural antioxidants in refined, bleached, and deodorized palm olein during repeated deep-fat frying using response surface methodology. AOCS Press.
Chicago Style (17th ed.) CitationJaswir, Irwandi, and Yaakob Che Man. Use Optimization of Natural Antioxidants in Refined, Bleached, and Deodorized Palm Olein During Repeated Deep-fat Frying Using Response Surface Methodology. AOCS Press, 1999.
MLA (9th ed.) CitationJaswir, Irwandi, and Yaakob Che Man. Use Optimization of Natural Antioxidants in Refined, Bleached, and Deodorized Palm Olein During Repeated Deep-fat Frying Using Response Surface Methodology. AOCS Press, 1999.
Warning: These citations may not always be 100% accurate.