يعرض 1 - 4 نتائج من 4 نتيجة بحث عن '"J. O. Olajide"', وقت الاستعلام: 0.95s تنقيح النتائج
  1. 1
    دورية أكاديمية
    MODELLING OF MOISTURE LOSS AND OIL UPTAKE DURING DEEP-FAT FRYING OF PLANTAIN (DODO)

    المؤلفون: J. A. Adeyanju, J. O. Olajide, E. O. Oke, A. A. Adedeji

    المصدر: Arid Zone Journal of Engineering, Technology and Environment, Vol 14, Iss SPi4, Pp 51-61 (2018)

    مصطلحات موضوعية: Engineering (General). Civil engineering (General), TA1-2040

    وصف الملف: electronic resource

    Relation: http://azojete.com.ng/index.php/azojete/article/view/518; https://doaj.org/toc/2545-5818

    URL الوصول: https://doaj.org/article/ec6230dd823a4c5e85060f80d1316dc9

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  2. 2
    Level, distribution, ecological, and human health risk assessment of heavy metals in soils and stream sediments around a used-automobile spare part market in Nigeria

    المؤلفون: T. O. Kolawole, O. M. Ajibade, J. O. Olajide-Kayode, K. W. Fomba

    المصدر: Environmental Geochemistry and Health. 45:1573-1598

    مصطلحات موضوعية: Environmental Engineering, Geochemistry and Petrology, Environmental Chemistry, General Medicine, General Environmental Science, Water Science and Technology

    URL الوصول: https://explore.openaire.eu/search/publication?articleId=doi_________::4cc7df660a54e19dfc5f3e683480c95c
    https://doi.org/10.1007/s10653-022-01283-z

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  3. 3
    Level, distribution, ecological, and human health risk assessment of heavy metals in soils and stream sediments around a used-automobile spare part market in Nigeria

    المؤلفون: T O, Kolawole, O M, Ajibade, J O, Olajide-Kayode, K W, Fomba

    المصدر: Environmental geochemistry and health.

    URL الوصول: https://explore.openaire.eu/search/publication?articleId=pmid________::bb51906bff54699298fde7b2cf81bcc8
    https://pubmed.ncbi.nlm.nih.gov/35536448

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  4. 4
    دورية أكاديمية
    Effect of soybean substitution on some physical, compositional and sensory properties of kokoro (a local maize snack).

    المؤلفون: O. E. Adelakun, J. A. Adejuyitan, J. O. Olajide, B. K. Alabi

    المصدر: European Food Research & Technology; Jan2005, Vol. 220 Issue 1, p79-82, 145p

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