APA (7th ed.) Citation

Adua, E. A., Adzitey, F., & Huda, N. (2020). Nutritional composition, physiochemical analysis, sensory properties and economics of raw and roasted “niri” (citrullus vulgaris) chaff extended beef sausages. Adzitey et al.

Chicago Style (17th ed.) Citation

Adua, Edward Ayinbila, Frederick Adzitey, and Nurul Huda. Nutritional Composition, Physiochemical Analysis, Sensory Properties and Economics of Raw and Roasted “niri” (citrullus Vulgaris) Chaff Extended Beef Sausages. Adzitey et al, 2020.

MLA (9th ed.) Citation

Adua, Edward Ayinbila, et al. Nutritional Composition, Physiochemical Analysis, Sensory Properties and Economics of Raw and Roasted “niri” (citrullus Vulgaris) Chaff Extended Beef Sausages. Adzitey et al, 2020.