APA引用形式

Pawar, D. P., Boomathi, S., Hathwar, S. C., Rai, A. K., & Modi, V. K. (2011). Effect of conventional and pressure frying on lipids and fatty acid composition of fried chicken and oil. Springer-Verlag.

シカゴスタイル引用形

Pawar, Deepthi P., S. Boomathi, Swapna C. Hathwar, Amit Kumar Rai, , Vinod Kumar Modi. Effect of Conventional and Pressure Frying On Lipids and Fatty Acid Composition of Fried Chicken and Oil. Springer-Verlag, 2011.

MLA引用形式

Pawar, Deepthi P., et al. Effect of Conventional and Pressure Frying On Lipids and Fatty Acid Composition of Fried Chicken and Oil. Springer-Verlag, 2011.