Comparative nutritional composition, physicochemical properties, and sensory attributes of sausages produced from pork, camel, and goat meat (chevon)
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Language: English
Page range: 97 - 122
Published on: Dec 26, 2025
In partnership with: Paradigm Publishing Services
Publication frequency: 2 issues per year
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© 2025 Patience Olusola Fakolade, Kehinde Ruth Samuel, Muyiwa Emmanuel Fatola, published by National Institute for Research-Development in Biology and Animal Nutrition
This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 License.