MATHI, Pius M. Physicochemical, Sensory, Chemical Stability and Cost Evaluation of Beef Sausages Produced with Substitution of Fat with Bovine Blood. Journal of Medical and Health Sciences (JMHS), [S. l.], v. 5, n. 1, p. 46–60, 2026. DOI: 10.51317/jmhs.v5i1.1155. Disponível em: https://journals.editononline.com/index.php/jmhs/article/view/1155. Acesso em: 1 sep. 2026.