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Equijost. 2013; 1(1): 19-22 EVALUTION OF FOOD VALUE AND MINERAL COMPOSITION OF Celosia laxa LEAVES Fakai, I. M., Abdulhamid, A., Sani, I., Bello, F. and Jerome, T..
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Pubmed Style Fakai, I. M., Abdulhamid, A., Sani, I., Bello, F. and Jerome, T.. EVALUTION OF FOOD VALUE AND MINERAL COMPOSITION OF Celosia laxa LEAVES . Equijost. 2013; 1(1): 19-22. Web Style Fakai, I. M., Abdulhamid, A., Sani, I., Bello, F. and Jerome, T.. EVALUTION OF FOOD VALUE AND MINERAL COMPOSITION OF Celosia laxa LEAVES . https://www.equijost.com/?mno=302643608 [Access: March 04, 2024]. AMA (American Medical Association) Style Fakai, I. M., Abdulhamid, A., Sani, I., Bello, F. and Jerome, T.. EVALUTION OF FOOD VALUE AND MINERAL COMPOSITION OF Celosia laxa LEAVES . Equijost. 2013; 1(1): 19-22. Vancouver/ICMJE Style Fakai, I. M., Abdulhamid, A., Sani, I., Bello, F. and Jerome, T.. EVALUTION OF FOOD VALUE AND MINERAL COMPOSITION OF Celosia laxa LEAVES . Equijost. (2013), [cited March 04, 2024]; 1(1): 19-22. Harvard Style Fakai, I. M., Abdulhamid, A., Sani, I., Bello, F. and Jerome, T. (2013) EVALUTION OF FOOD VALUE AND MINERAL COMPOSITION OF Celosia laxa LEAVES . Equijost, 1 (1), 19-22. Turabian Style Fakai, I. M., Abdulhamid, A., Sani, I., Bello, F. and Jerome, T.. 2013. EVALUTION OF FOOD VALUE AND MINERAL COMPOSITION OF Celosia laxa LEAVES . Equity Journal of Science and Technology, 1 (1), 19-22. Chicago Style Fakai, I. M., Abdulhamid, A., Sani, I., Bello, F. and Jerome, T.. "EVALUTION OF FOOD VALUE AND MINERAL COMPOSITION OF Celosia laxa LEAVES ." Equity Journal of Science and Technology 1 (2013), 19-22. MLA (The Modern Language Association) Style Fakai, I. M., Abdulhamid, A., Sani, I., Bello, F. and Jerome, T.. "EVALUTION OF FOOD VALUE AND MINERAL COMPOSITION OF Celosia laxa LEAVES ." Equity Journal of Science and Technology 1.1 (2013), 19-22. Print. APA (American Psychological Association) Style Fakai, I. M., Abdulhamid, A., Sani, I., Bello, F. and Jerome, T. (2013) EVALUTION OF FOOD VALUE AND MINERAL COMPOSITION OF Celosia laxa LEAVES . Equity Journal of Science and Technology, 1 (1), 19-22. |