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Equijost. 2023; 10(1): 64-70 Effect of Phyto-additives and forms of application on proximate composition and bacterial load of fried Beef Ribah Mohammed Ibrahim, Abubakar Sagiru.
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How to Cite this Article |
Pubmed Style Ibrahim RM, Sagiru A. Effect of Phyto-additives and forms of application on proximate composition and bacterial load of fried Beef. Equijost. 2023; 10(1): 64-70. Web Style Ibrahim RM, Sagiru A. Effect of Phyto-additives and forms of application on proximate composition and bacterial load of fried Beef. https://www.equijost.com/?mno=174499 [Access: March 04, 2024]. AMA (American Medical Association) Style Ibrahim RM, Sagiru A. Effect of Phyto-additives and forms of application on proximate composition and bacterial load of fried Beef. Equijost. 2023; 10(1): 64-70. Vancouver/ICMJE Style Ibrahim RM, Sagiru A. Effect of Phyto-additives and forms of application on proximate composition and bacterial load of fried Beef. Equijost. (2023), [cited March 04, 2024]; 10(1): 64-70. Harvard Style Ibrahim, R. M. & Sagiru, . A. (2023) Effect of Phyto-additives and forms of application on proximate composition and bacterial load of fried Beef. Equijost, 10 (1), 64-70. Turabian Style Ibrahim, Ribah Mohammed, and Abubakar Sagiru. 2023. Effect of Phyto-additives and forms of application on proximate composition and bacterial load of fried Beef. Equity Journal of Science and Technology, 10 (1), 64-70. Chicago Style Ibrahim, Ribah Mohammed, and Abubakar Sagiru. "Effect of Phyto-additives and forms of application on proximate composition and bacterial load of fried Beef." Equity Journal of Science and Technology 10 (2023), 64-70. MLA (The Modern Language Association) Style Ibrahim, Ribah Mohammed, and Abubakar Sagiru. "Effect of Phyto-additives and forms of application on proximate composition and bacterial load of fried Beef." Equity Journal of Science and Technology 10.1 (2023), 64-70. Print. APA (American Psychological Association) Style Ibrahim, R. M. & Sagiru, . A. (2023) Effect of Phyto-additives and forms of application on proximate composition and bacterial load of fried Beef. Equity Journal of Science and Technology, 10 (1), 64-70. |