APA (7th ed.) Citation

Wilde, T. D., Meulenaer, B. D., Mestdagh, F., Verhé, R., Govaert, Y., Fraselle, S., . . . Peteghem, C. V. (2004, December). Acrylamide formation during frying of potatoes: Thorough investigation on the influence of crop and process variables. Czech Journal of Food Sciences.

Chicago Style (17th ed.) Citation

Wilde, T. De, et al. "Acrylamide Formation During Frying of Potatoes: Thorough Investigation on the Influence of Crop and Process Variables." Czech Journal of Food Sciences Dec. 2004.

MLA (9th ed.) Citation

Wilde, T. De, et al. "Acrylamide Formation During Frying of Potatoes: Thorough Investigation on the Influence of Crop and Process Variables." Czech Journal of Food Sciences, Dec. 2004.