OLUSOLA, O. O.; OSHIBANJO, D. O.; OLADIPUPO, C. O.; AREMU, R. O. EFFECT OF TWO COOKING METHODS AND TEMPERATURE ON OXIDATION AND MICROBIOLOGICAL PROPERTIES OF BREAKFAST SAUSAGE. Nigerian Journal of Animal Production, [S. l.], p. 211–214, 2024. DOI: 10.51791/njap.vi.7508. Disponível em: https://mail.njap.org.ng/index.php/njap/article/view/7508. Acesso em: 25 sep. 2026.