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 & 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 & 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 & Food Chemistry 60 (36): 9321–31. doi:10.1021/jf302415n.