Mahmoud, E. A. M., Lukešová, D., & Dostálová, J. Comparative Study on Olive Oils Oxidation during Microwave and Conventional Heating for Catering Management.
Chicago Style (17th ed.) CitationMahmoud, Eman Abd-El Moneim, Dobromila Lukešová, and Jana Dostálová. Comparative Study on Olive Oils Oxidation During Microwave and Conventional Heating for Catering Management.
MLA (9th ed.) CitationMahmoud, Eman Abd-El Moneim, et al. Comparative Study on Olive Oils Oxidation During Microwave and Conventional Heating for Catering Management.
Warning: These citations may not always be 100% accurate.
