If you are unsure, check with your instructor.
If you want to use the following original source information from Harold McGee’s On Food and Cooking, page 15:
Milk has been especially valued for two nutritional characteristics: its richness in calcium and both the quantity and quality of its protein. Recent research has raised some fascinating questions about each of these.
To quote it directly:
“Milk has been especially valued for two nutritional characteristics: its richness in calcium and both the quantity and quality of its protein. Recent research has raised some fascinating questions about each of these" (McGee 15).
This quote is cited using MLA style. The citation will lead the reader to the original source on the works cited page.
If you want to use the following original source information from Harold McGee’s On Food and Cooking, page 15:
Milk has been especially valued for two nutritional characteristics: its richness in calcium and both the quantity and quality of its protein. Recent research has raised some fascinating questions about each of these.
To rephrase it:
Historically, milk has been prized for two nutritional properties: an abundance of calcium and the amount and quality of its protein although recent research raises some intriguing questions about both of these claims. (McGee 15)
This citation will lead the reader to the original source on the works cited page (MLA style).
Always proofread the citations from a generator to check for errors, such as punctuation, capitalization, or dates
Librarians and Tutors are here to help you to cite your sources correctly and avoid plagiarism.
Library Databases, which are used to find articles, also provide tools to create citations. When looking at the document page, click cite to generate a citation in various styles. Always consult with your instructor if you need to double-check the citation against the official style guide.
Online Resources to help with creating citations and organizing your references/bibliography:
The Culinary Institute of America | Conrad N. Hilton Library | 1946 Campus Drive | Hyde Park, NY 12538-1430
Telephone: 845-451-1747 | Email: library@culinary.edu