Cita APA (7th ed.)

American Chemical Society. Division of Agricultural and Food Chemistry, Feeney, R. E., & Whitaker, J. R. (1977). Food proteins: Improvement through chemical and enzymatic modification. American Chemical Society.

Cita Chicago (17th ed.)

American Chemical Society. Division of Agricultural and Food Chemistry, Robert Earl Feeney, i John R. Whitaker. Food Proteins: Improvement Through Chemical and Enzymatic Modification. Washington, DC: American Chemical Society, 1977.

Cita MLA (9th ed.)

American Chemical Society. Division of Agricultural and Food Chemistry, et al. Food Proteins: Improvement Through Chemical and Enzymatic Modification. American Chemical Society, 1977.