AKWETEY, W. Y. .; DORLEKU, J. B. .; YEBOAH, E. . Nutritional and sensory properties of smoked pork sausage produced with pig stomach as filler-meat. International Journal of Agricultural Research, Innovation and Technology, [S. l.], v. 12, n. 1, p. 67–71, 2022. DOI: 10.3329/ijarit.v12i1.61033. Disponível em: https://banglajol.info/index.php/IJARIT/article/view/61033. Acesso em: 18 jul. 2024.