ALABI, D. L. (2021). EFFECT OF PROCESSING METHODS ON CONSUMERS’ ACCEPTABILITY OF VITAMIN A BIOFORTIFIED CASSAVA GRANULATED FOOD PRODUCT (GARI). The Faculty of Agriculture Obafemi Awolowo University, Ile-Ife, Nigeria.
芝加哥风格引文ALABI, D. L. EFFECT OF PROCESSING METHODS ON CONSUMERS’ ACCEPTABILITY OF VITAMIN A BIOFORTIFIED CASSAVA GRANULATED FOOD PRODUCT (GARI). The Faculty of Agriculture Obafemi Awolowo University, Ile-Ife, Nigeria, 2021.
MLA引文ALABI, D. L. EFFECT OF PROCESSING METHODS ON CONSUMERS’ ACCEPTABILITY OF VITAMIN A BIOFORTIFIED CASSAVA GRANULATED FOOD PRODUCT (GARI). The Faculty of Agriculture Obafemi Awolowo University, Ile-Ife, Nigeria, 2021.
警告：这些引文格式不一定是100％准确.