Kinetic model for the formation of acrylamide during the finish-frying of commercial french fries.

MLA

Parker, Jane K., et al. “Kinetic Model for the Formation of Acrylamide during the Finish-Frying of Commercial French Fries.” Journal of Agricultural and Food Chemistry, vol. 60, no. 36, Sept. 2012, pp. 9321–31. EBSCOhost, https://doi.org/10.1021/jf302415n.

APA

Parker, J. K., Balagiannis, D. P., Higley, J., Smith, G., Wedzicha, B. L., & Mottram, D. S. (2012). Kinetic model for the formation of acrylamide during the finish-frying of commercial french fries. Journal of Agricultural and Food Chemistry, 60(36), 9321–9331. https://doi.org/10.1021/jf302415n

Chicago

Parker, Jane K, Dimitrios P Balagiannis, Jeremy Higley, Gordon Smith, Bronislaw L Wedzicha, and Donald S Mottram. 2012. “Kinetic Model for the Formation of Acrylamide during the Finish-Frying of Commercial French Fries.” Journal of Agricultural and Food Chemistry 60 (36): 9321–31. doi:10.1021/jf302415n.