American Chemical Society. Division of Agricultural and Food Chemistry, Shahidi, F., & Weenen, H. (2005). Food lipids: Chemistry, flavor, and texture. American Chemical Society.
शिकागो शैली (17वां संस्करण) प्रशस्ति पत्रAmerican Chemical Society. Division of Agricultural and Food Chemistry, Fereidoon Shahidi, और Hugo Weenen. Food Lipids: Chemistry, Flavor, and Texture. Washington, DC: American Chemical Society, 2005.
एमएलए (9वां संस्करण) प्रशस्ति पत्रAmerican Chemical Society. Division of Agricultural and Food Chemistry, et al. Food Lipids: Chemistry, Flavor, and Texture. American Chemical Society, 2005.
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