APA Edition Citation

Boskou, D., & Elmadfa, I. (2011). Frying of food: Oxidation, nutrient and non-nutrient antioxidants, biologically active compounds and high temperatures, second edition (2nd ed.). CRC Press.

Chicago Edition Citation

Boskou, Dimitrios, and I. Elmadfa. Frying of Food: Oxidation, Nutrient and Non-nutrient Antioxidants, Biologically Active Compounds and High Temperatures, Second Edition. 2nd ed. Boca Raton: CRC Press, 2011.

MLA Edition Citation

Boskou, Dimitrios, and I. Elmadfa. Frying of Food: Oxidation, Nutrient and Non-nutrient Antioxidants, Biologically Active Compounds and High Temperatures, Second Edition. 2nd ed. CRC Press, 2011.