Koleoso, I.M. (2021) “Physicochemical Properties of Breakfast Sausage Extended with Locust Bean Flour : 10.5958/2581-6616.2020.00010.9 ”, Journal of Meat Science, 15(2), pp. 36–42. Available at: https://acspublisher.com/journals/index.php/jms/article/view/1554 (Accessed: 28 November 2024).