Boskou, D., & Elmadfa, I. (1999). Frying of food: Oxidation, nutrient and non-nutrient antioxidants, biologically active compounds, and high temperatures. CRC Press.
Style de citation Chicago (17e éd.)Boskou, Dimitrios, et I. Elmadfa. Frying of Food: Oxidation, Nutrient and Non-nutrient Antioxidants, Biologically Active Compounds, and High Temperatures. Boca Raton: CRC Press, 1999.
Style de citation MLA (9e éd.)Boskou, Dimitrios, et I. Elmadfa. Frying of Food: Oxidation, Nutrient and Non-nutrient Antioxidants, Biologically Active Compounds, and High Temperatures. CRC Press, 1999.
Attention : ces citations peuvent ne pas être correctes à 100%.