Makinde AA, Egena SSA, Otu BO. EFFECT OF RED HOT PEPPER (Capsicum annum) ON PEROXIDE VALUE, FREE FATTY ACID AND THIOBARBITURIC ACID OF MEAT OF HUBBARD BROILER CHICKENS. NJAP [Internet]. 2024Jul.7 [cited 2026Jul.27];:1261-4. Available from: https://njap.org.ng/index.php/njap/article/view/5561