@article{ADUA_ADZITEY_TEYE_ABU_2020, title={Nutritional composition and sensory properties of raw and roasted “Niri” (Citrullus vulgaris) puree extended beef sausages}, volume={7}, url={https://gjstd.org/index.php/GJSTD/article/view/216}, DOI={10.47881/216.967x}, number={1}, journal={Ghana Journal of Science, Technology and Development}, author={ADUA, Edward and ADZITEY, Frederick and TEYE, Gabriel and ABU, Alexander}, year={2020}, month={Aug.}, pages={1-12} }