APA (7th ed.) Citation

Rieman, G. H., Tottingham, W. E., & McFarlane, J. S. (1944). Potato varieties in relation to blackening after cooking ([Sonderdr.].).

Chicago Style (17th ed.) Citation

Rieman, G. H., W. E. Tottingham, and John S. McFarlane. Potato Varieties in Relation to Blackening After Cooking. [Sonderdr.]. 1944.

MLA (9th ed.) Citation

Rieman, G. H., et al. Potato Varieties in Relation to Blackening After Cooking. [Sonderdr.]. 1944.