Boskou, D. (1999). Frying of food: Oxidation, nutrient and non-nutrient antioxidants, biologically active compounds and high temperatures. Technomic.
Chicago-Zitierstil (17. Ausg.)Boskou, Dimitrios. Frying of Food: Oxidation, Nutrient and Non-nutrient Antioxidants, Biologically Active Compounds and High Temperatures. Lancaster: Technomic, 1999.
MLA-Zitierstil (9. Ausg.)Boskou, Dimitrios. Frying of Food: Oxidation, Nutrient and Non-nutrient Antioxidants, Biologically Active Compounds and High Temperatures. Technomic, 1999.
Achtung: Diese Zitate sind unter Umständen nicht zu 100% korrekt.