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| NUTRITIONAL COMPOSITION, PHYSIOCHEMICAL ANALYSIS, SENSORY PROPERTIES AND ECONOMICS OF RAW AND ROASTED “NIRI” (CITRULLUS VULGARIS) CHAFF EXTENDED BEEF SAUSAGES | 18 | 19 | 12 | 33 | 42 | 34 | 6 |
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| NUTRITIONAL COMPOSITION, PHYSIOCHEMICAL ANALYSIS, SENSORY PROP ERTIES AND ECONOMICS OF RAW AND ROASTED “NIRI” (CITRULLUS VULGARIS) CHAFF EXTENDED BEEF SAUSAGES.pdf | 210 |
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