PubAg

Main content area

MLA

Hrncirik, Karel, and Manon Zeelenberg. "Stability of Essential Fatty Acids and Formation of Nutritionally Undesirable Compounds In Baking and Shallow Frying." The journal of the American Oil Chemists' Society, v. 91,.4 pp. 591-598. doi: 10.1007/s11746-013-2401-2

APA

Hrncirik, K., & Zeelenberg, M. (2014). Stability of Essential Fatty Acids and Formation of Nutritionally Undesirable Compounds in Baking and Shallow Frying. The journal of the American Oil Chemists' Society, 91, 591-598. doi: 10.1007/s11746-013-2401-2

Chicago

Hrncirik, Karel, and Manon Zeelenberg. "Stability of Essential Fatty Acids and Formation of Nutritionally Undesirable Compounds in Baking and Shallow Frying" The journal of the American Oil Chemists' Society 91, no. 4 (2014): 591-598. doi: 10.1007/s11746-013-2401-2