Wong, Y. H. (2016). Formation, mitigation and analysis of 3-MCPD and glycidyl esters during deep-fat frying of potato chips and chicken breast meat using RBD palm olein.
Chicago Style (17th ed.) CitationWong, Yu Hua. Formation, Mitigation and Analysis of 3-MCPD and Glycidyl Esters During Deep-fat Frying of Potato Chips and Chicken Breast Meat Using RBD Palm Olein. 2016.
MLA (9th ed.) CitationWong, Yu Hua. Formation, Mitigation and Analysis of 3-MCPD and Glycidyl Esters During Deep-fat Frying of Potato Chips and Chicken Breast Meat Using RBD Palm Olein. 2016.
Warning: These citations may not always be 100% accurate.