Nutritional composition and sensory properties of raw and roasted “Niri” (Citrullus vulgaris) puree extended beef sausages. Ghana Journal of Science, Technology and Development, [S. l.], v. 7, n. 1, p. 1–12, 2020. DOI: 10.47881/216.967x. Disponível em: https://gjstd.org/index.php/GJSTD/article/view/216. Acesso em: 9 sep. 2025.