Lipid content and fatty acid profiles of various deep-fat fried foods

MLA

Smith, L. M., et al. “Lipid Content and Fatty Acid Profiles of Various Deep-Fat Fried Foods.” Journal of the American Oil Chemists’ Society, vol. 62, no. 6, June 1985, pp. 996–99. EBSCOhost, https://doi.org/10.1007/BF02935700.

APA

Smith, L. M., Clifford, A. J., Creveling, R. K., & Hamblin, C. L. (1985). Lipid content and fatty acid profiles of various deep-fat fried foods. Journal of the American Oil Chemists’ Society, 62(6), 996–999. https://doi.org/10.1007/BF02935700

Chicago

Smith, L. M., A. J. Clifford, R. K. Creveling, and C. L. Hamblin. 1985. “Lipid Content and Fatty Acid Profiles of Various Deep-Fat Fried Foods.” Journal of the American Oil Chemists’ Society 62 (6): 996–99. doi:10.1007/BF02935700.