| Original Article | ||||||||||||||||||||||||||||||
J Res Agric Food Sci. 2026; 3(3): 133-141 Performance evaluation of the Melkassa-developed pedal-driven maize sheller Tasfaye Aseffa Abeye, Argachew Abebe Ademe.
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| How to Cite this Article |
| Pubmed Style Abeye TA, Ademe AA. Performance evaluation of the Melkassa-developed pedal-driven maize sheller. J Res Agric Food Sci. 2026; 3(3): 133-141. doi:10.5455/JRAFS.2026.v3.i3.3 Web Style Abeye TA, Ademe AA. Performance evaluation of the Melkassa-developed pedal-driven maize sheller. https://www.jrafs.com/?mno=323541 [Access: September 25, 2026]. doi:10.5455/JRAFS.2026.v3.i3.3 AMA (American Medical Association) Style Abeye TA, Ademe AA. Performance evaluation of the Melkassa-developed pedal-driven maize sheller. J Res Agric Food Sci. 2026; 3(3): 133-141.
Vancouver/ICMJE Style Abeye TA, Ademe AA. Performance evaluation of the Melkassa-developed pedal-driven maize sheller. J Res Agric Food Sci. (2026), [cited September 25, 2026]; 3(3): 133-141.
Harvard Style Abeye, T. A. & Ademe, . A. A. (2026) Performance evaluation of the Melkassa-developed pedal-driven maize sheller. J Res Agric Food Sci, 3 (3), 133-141.
Turabian Style Abeye, Tasfaye Aseffa, and Argachew Abebe Ademe. 2026. Performance evaluation of the Melkassa-developed pedal-driven maize sheller. Journal of Research in Agriculture and Food Sciences, 3 (3), 133-141.
Chicago Style Abeye, Tasfaye Aseffa, and Argachew Abebe Ademe. "Performance evaluation of the Melkassa-developed pedal-driven maize sheller." Journal of Research in Agriculture and Food Sciences 3 (2026), 133-141.
MLA (The Modern Language Association) Style Abeye, Tasfaye Aseffa, and Argachew Abebe Ademe. "Performance evaluation of the Melkassa-developed pedal-driven maize sheller." Journal of Research in Agriculture and Food Sciences 3.3 (2026), 133-141. Print.
APA (American Psychological Association) Style Abeye, T. A. & Ademe, . A. A. (2026) Performance evaluation of the Melkassa-developed pedal-driven maize sheller. Journal of Research in Agriculture and Food Sciences, 3 (3), 133-141.
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