1.
OJEWOLA GS, ONWUKA GI. EVALUATION OF THE ORGANOLEPTIC PROPERTIES OF ‘SUYA’ PRODUCED FROM VARIOUS SOURCES OF MEAT. NJAP [Internet]. 2021Jan.4 [cited 2025Sep.17];28(2):199-206. Available from: https://www.njap.org.ng/index.php/njap/article/view/1919