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| NUTRITIONAL COMPOSITION, PHYSIOCHEMICAL ANALYSIS, SENSORY PROPERTIES AND ECONOMICS OF RAW AND ROASTED “NIRI” (CITRULLUS VULGARIS) CHAFF EXTENDED BEEF SAUSAGES | 40 | 49 | 43 | 63 | 55 | 49 | 3 |
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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 | 292 |
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