APA (7th ed.) Citation

Opeyemi, L. A. (2013). Generation of meaty flavoring using chicken feather keratin hydrolysate-glucose interaction model.

Chicago Style (17th ed.) Citation

Opeyemi, Lasekan Adeseye. Generation of Meaty Flavoring Using Chicken Feather Keratin Hydrolysate-glucose Interaction Model. 2013.

MLA (9th ed.) Citation

Opeyemi, Lasekan Adeseye. Generation of Meaty Flavoring Using Chicken Feather Keratin Hydrolysate-glucose Interaction Model. 2013.

Warning: These citations may not always be 100% accurate.