APA (7th ed.) Citation

Adjija, S. S., Ivanovska, T. P., Dimitrovska, M., Zhivikj, Z., Petrushevska-Tozi, L., & Chuleva, B. (2025). Impact of oil selection and cooking methods on acrylamide levels in different potato products. University Ss Cyril and Methodius in Skopje, Faculty of Pharmacy and Macedonian Pharmaceutical Association.

Chicago Style (17th ed.) Citation

Adjija, Shenaj Skenderoska, Tanja Petreska Ivanovska, Marija Dimitrovska, Zoran Zhivikj, Lidija Petrushevska-Tozi, and Biljana Chuleva. Impact of Oil Selection and Cooking Methods on Acrylamide Levels in Different Potato Products. University Ss Cyril and Methodius in Skopje, Faculty of Pharmacy and Macedonian Pharmaceutical Association, 2025.

MLA (9th ed.) Citation

Adjija, Shenaj Skenderoska, et al. Impact of Oil Selection and Cooking Methods on Acrylamide Levels in Different Potato Products. University Ss Cyril and Methodius in Skopje, Faculty of Pharmacy and Macedonian Pharmaceutical Association, 2025.