Nayak, P. K., Dash, U., Rayaguru, K., & Krishnan, K. R. (2016). Physio-Chemical Changes During Repeated Frying of Cooked Oil: A Review. Journal of food biochemistry, 40(3), 371-390. https://doi.org/10.1111/jfbc.12215
Chicago-Zitierstil (17. Ausg.)Nayak, Prakash Kumar, Uma Dash, Kalpana Rayaguru, und Keasvan Radha Krishnan. "Physio-Chemical Changes During Repeated Frying of Cooked Oil: A Review." Journal of Food Biochemistry 40, no. 3 (2016): 371-390. https://doi.org/10.1111/jfbc.12215.
MLA-Zitierstil (9. Ausg.)Nayak, Prakash Kumar, et al. "Physio-Chemical Changes During Repeated Frying of Cooked Oil: A Review." Journal of Food Biochemistry, vol. 40, no. 3, 2016, pp. 371-390, https://doi.org/10.1111/jfbc.12215.
Achtung: Diese Zitate sind unter Umständen nicht zu 100% korrekt.