American Chemical Society. Division of Agricultural and Food Chemistry, Shahidi, F., & Weenen, H. (2005). Food lipids: Chemistry, flavor, and texture. American Chemical Society.
Chicago Style (17th ed.) CitationAmerican Chemical Society. Division of Agricultural and Food Chemistry, Fereidoon Shahidi, and Hugo Weenen. Food Lipids: Chemistry, Flavor, and Texture. Washington, DC: American Chemical Society, 2005.
MLA (9th ed.) CitationAmerican Chemical Society. Division of Agricultural and Food Chemistry, et al. Food Lipids: Chemistry, Flavor, and Texture. American Chemical Society, 2005.
Warning: These citations may not always be 100% accurate.