For additional assistance with citation styles, consult your professor or the research help service at the Mount Library.
You can reach the Library by email: library@msvu.ca. Please note: The Library will help you as much as possible but they may also refer you back to your professor.
|
Templates: Print EBook Edited Book |
AuthorLastname FN. Book title: subtitle. #th ed. Location: Publisher; Year. AuthorLastname FN. Book title: subtitle. #th ed. Location: Publisher; Year [cited Date retrieved]. Available from: url. EditorLastname FN, editor(s). Book title: subtitle. #th ed. Location: Publisher; Year. |
|
Book: |
Counihan C, Van Esterik P. Food and culture: a reader. 3rd ed. Hoboken: Taylor and Francis; 2013. |
|
Book: |
Counihan C, Van Esterik P. Food and culture: a reader. 3rd ed. Hoboken: Taylor and Francis; 2013 [cited 2015 Jan 7]. Available from: ProQuest Ebook Central. |
|
Book: 2-5 Authors/ |
Blumenthal M, Brinckmann JA, Wollschlaeger B. The ABC clinical guide to herbs. 1st ed. Austin, TX: American Botanical Council; 2003. |
|
Book: 6+ Authors/ |
O'Neil MJ, Heckelman PE, Dobbelaar PH, Roman KJ, Kenny CM, Karaffa LS, editors. The Merck index : an encyclopedia of chemicals, drugs, and biologicals. 15th ed. Cambridge, UK: Royal Society of Chemistry; 2013. |
|
Book: Corporate Author (with Editor) |
Canadian Restaurant and Foodservices Association. Foodservice facts 2013. Vasanthakumar P, editor. Toronto: Canadian Restaurant and Foodservices Association; 2013. |
|
Book: No Author or Editor |
The business of food. Ipswich, Massachusetts: H. W. Wilson; 2013. |
|
Chapter in an Edited Book |
Agelli M, Milner JA. In: Nutrigenomics and Nutrigenetics in Functional Foods and Personalized Nutrition. Ferguson LR, editor. Hoboken: Taylor and Francis [cited 2014 Dec 17]. Available from ProQuest Ebook Central. |
|
Entry in Reference Work (No Author) |
Citric acid. In: O'Neil MJ, Heckelman PE, Dobbelaar PH, Roman KJ, Kenny CM, Karaffa LS, editors. The Merck index : an encyclopedia of chemicals, drugs, and biologicals. 15th ed. ed. Cambridge, UK: Royal Society of Chemistry; 2013. |
