APA (7th ed.) Citation

American Chemical Society. Division of Agricultural and Food Chemistry, Shahidi, F., & Weenen, H. (2006). Food lipids: Chemistry, flavor, and texture. American Chemical Society.

Chicago Style (17th ed.) Citation

American Chemical Society. Division of Agricultural and Food Chemistry, Fereidoon Shahidi, and Hugo Weenen. Food Lipids: Chemistry, Flavor, and Texture. Washington, D.C.: American Chemical Society, 2006.

MLA (9th ed.) Citation

American Chemical Society. Division of Agricultural and Food Chemistry, et al. Food Lipids: Chemistry, Flavor, and Texture. American Chemical Society, 2006.