Cita APA (7a ed.)

American Chemical Society. Division of Agricultural and Food Chemistry, International Chemical Congress of Pacific Basin Societies, & Takeoka, G. R. (1996). Biotechnology for improved foods and flavors. American Chemical Society.

Cita Chicago Style (17a ed.)

American Chemical Society. Division of Agricultural and Food Chemistry, International Chemical Congress of Pacific Basin Societies, y Gary R. Takeoka. Biotechnology for Improved Foods and Flavors. Washington: American Chemical Society, 1996.

Cita MLA (9a ed.)

American Chemical Society. Division of Agricultural and Food Chemistry, et al. Biotechnology for Improved Foods and Flavors. American Chemical Society, 1996.