OYINLOLA, O. O. .; OSHINBANJO, D. O. .; AYANDOKUN, B. S. . THE EFFECT OF GARLIC, GINGER AND PEPPER ON THE SENSORY PARAMETERS OF BARBECUE PREPARED FROM BEEF. Nigerian Journal of Animal Production, [S. l.], p. 415–416, 2024. DOI: 10.51791/njap.vi.4935. Disponível em: https://njap.org.ng/index.php/njap/article/view/4935. Acesso em: 23 sep. 2025.