American Chemical Society. Division of Agricultural and Food Chemistry, Whitaker, J. R., & Feeney, R. E. (1977). Food proteins: Improvement through chemical and enzymatic modification. American Chemical Society.
Chicago Style (17th ed.) CitationAmerican Chemical Society. Division of Agricultural and Food Chemistry, John R. Whitaker, and Robert Earl Feeney. Food Proteins: Improvement Through Chemical and Enzymatic Modification. Washington D.C.: American Chemical Society, 1977.
MLA (9th ed.) CitationAmerican Chemical Society. Division of Agricultural and Food Chemistry, et al. Food Proteins: Improvement Through Chemical and Enzymatic Modification. American Chemical Society, 1977.
Warning: These citations may not always be 100% accurate.
