APA (7th ed.) Citation

Boskou, D., & Elmadfa, I. Frying of food: Oxidation, nutrient and non-nutrient antioxidants, biologically active compounds and high temperatures (2nd ed.). CRC Press.

Chicago Style (17th ed.) Citation

Boskou, Dimitrios, and Ibrahim Elmadfa. Frying of Food: Oxidation, Nutrient and Non-nutrient Antioxidants, Biologically Active Compounds and High Temperatures. 2nd ed. Boca Raton: CRC Press.

MLA (9th ed.) Citation

Boskou, Dimitrios, and Ibrahim Elmadfa. Frying of Food: Oxidation, Nutrient and Non-nutrient Antioxidants, Biologically Active Compounds and High Temperatures. 2nd ed. CRC Press.