APA (7th ed.) Zitazioa

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

Chicago Style (17th ed.) Zitazioa

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

MLA (9th ed.) Zitazioa

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