Cita APA (7a ed.)

American Chemical Society. Division of Agricultural and Food Chemistry, Shahidi, F., & Weenen, H. (2005). Food lipids: Chemistry, flavor, and texture. American Chemical Society.

Cita Chicago Style (17a ed.)

American Chemical Society. Division of Agricultural and Food Chemistry, Fereidoon Shahidi, y Hugo Weenen. Food Lipids: Chemistry, Flavor, and Texture. Washington, D.C.: American Chemical Society, 2005.

Cita MLA (9a ed.)

American Chemical Society. Division of Agricultural and Food Chemistry, et al. Food Lipids: Chemistry, Flavor, and Texture. American Chemical Society, 2005.