CHEMICAL, MICROBIOLOGICAL AND SENSORY CHARACTERISTICS OF LEATHER BLENDS PRODUCED FROM MANGO (MANGIFERA INDICA 'OGBOMOSO') AND CARROT (DAUCUS CAROTA)

MLA

O.O. Ezekiel, and M.T. Olukuewu. “Chemical, Microbiological and Sensory Characteristics of Leather Blends Produced from Mango (Mangifera Indica ’Ogbomoso’) and Carrot (Daucus Carota).” Acta Horticulturae, Sept. 2013, pp. 471–77. EBSCOhost, https://doi.org/10.17660/actahortic.2013.1007.54.

APA

O.O. Ezekiel, & M.T. Olukuewu. (2013). Chemical, Microbiological and Sensory Characteristics of Leather Blends Produced from Mango (Mangifera Indica ’Ogbomoso’) and Carrot (Daucus Carota). Acta Horticulturae, 471–477. https://doi.org/10.17660/actahortic.2013.1007.54

Chicago

O.O. Ezekiel, and M.T. Olukuewu. 2013. “Chemical, Microbiological and Sensory Characteristics of Leather Blends Produced from Mango (Mangifera Indica ’Ogbomoso’) and Carrot (Daucus Carota).” Acta Horticulturae, September, 471–77. doi:10.17660/actahortic.2013.1007.54.