APA (7th ed.) Citation

Rabu, A., Azlan, A., & Khoo, H. E. (2017). Heat stability of fatty acids of selected blended palm oils during potato frying. Chemistry-Biology Department, North University of Baia Mare.

Chicago Style (17th ed.) Citation

Rabu, Azimah, Azrina Azlan, and Hock Eng Khoo. Heat Stability of Fatty Acids of Selected Blended Palm Oils During Potato Frying. Chemistry-Biology Department, North University of Baia Mare, 2017.

MLA (9th ed.) Citation

Rabu, Azimah, et al. Heat Stability of Fatty Acids of Selected Blended Palm Oils During Potato Frying. Chemistry-Biology Department, North University of Baia Mare, 2017.