APA (7th ed.) Citation

Kamarudin, S. A., Selamat, J., Sukor, R., Foo, S. P., & Sanny, M. (2018). Effect of fat-soluble anti-oxidants in vegetable oils on acrylamide concentrations during deep-fat frying of French fries. School of Medical Sciences, Universiti Sains Malaysia.

Chicago Style (17th ed.) Citation

Kamarudin, Siti Asiah, Jinap Selamat, Rashidah Sukor, Siew Pheng Foo, and Maimunah Sanny. Effect of Fat-soluble Anti-oxidants in Vegetable Oils on Acrylamide Concentrations During Deep-fat Frying of French Fries. School of Medical Sciences, Universiti Sains Malaysia, 2018.

MLA (9th ed.) Citation

Kamarudin, Siti Asiah, et al. Effect of Fat-soluble Anti-oxidants in Vegetable Oils on Acrylamide Concentrations During Deep-fat Frying of French Fries. School of Medical Sciences, Universiti Sains Malaysia, 2018.