Sheriff, A. H. (2022). Evaluation of nutritional quality of complementary foods formulated from blends of Nigerian yellow maize, soybean, and crayfish.
Chicago Style (17th ed.) CitationSheriff, Adegbusi Halid. Evaluation of Nutritional Quality of Complementary Foods Formulated from Blends of Nigerian Yellow Maize, Soybean, and Crayfish. 2022.
MLA引文Sheriff, Adegbusi Halid. Evaluation of Nutritional Quality of Complementary Foods Formulated from Blends of Nigerian Yellow Maize, Soybean, and Crayfish. 2022.
警告：这些引文格式不一定是100％准确.