OLUSOLA OO, OSHIBANJO DO, OLADIPUPO CO, AREMU RO. EFFECT OF TWO COOKING METHODS AND TEMPERATURE ON OXIDATION AND MICROBIOLOGICAL PROPERTIES OF BREAKFAST SAUSAGE. NJAP [Internet]. 2024Jul.25 [cited 2025Jul.20];:211-4. Available from: https://njap.org.ng/index.php/njap/article/view/7508