Akinleye SB, Omojola AB, Awodoyin OR. PHYSICOCHEMICAL PROPERTIES AND MICROBIOLOGICAL EVALUATION OF BREAKFAST SAUSAGE PREPARED FROM DIFFERENT PROPORTION OF CHICKEN AND BEEF MEAT. NJAP [Internet]. 2024Jul.8 [cited 2026Sep.20];:979-83. Available from: https://njap.org.ng/index.php/njap/article/view/5397