SONIRAN, O. G.; OKUBANJO, A. O. Physico-chemical and sensory characteristics of porkloin roast cooked to three internal temperatures . Nigerian Journal of Animal Production, [S. l.], v. 29, n. 1, p. 138–141, 2021. DOI: 10.51791/njap.v29i1.1547. Disponível em: https://njap.org.ng/index.php/njap/article/view/1547. Acesso em: 25 sep. 2026.