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) 5, no. 1 (August 26, 2026): 46–60. Accessed September 1, 2026. https://journals.editononline.com/index.php/jmhs/article/view/1155.