Cita APA (7th ed.)

Boskou, D. (1999). Frying of food: Oxidation, nutrient and non-nutrient antioxidants, biologically active compounds and high temperatures. Technomic.

Cita Chicago (17th ed.)

Boskou, Dimitrios. Frying of Food: Oxidation, Nutrient and Non-nutrient Antioxidants, Biologically Active Compounds and High Temperatures. Lancaster: Technomic, 1999.

Cita MLA (9th ed.)

Boskou, Dimitrios. Frying of Food: Oxidation, Nutrient and Non-nutrient Antioxidants, Biologically Active Compounds and High Temperatures. Technomic, 1999.