Balarabe, S. (2023) “Effects of chemical composition and type of panelists on sensory properties of fried minced meat (Dambun nama) processed from red and white meat”, Nigerian Journal of Animal Science, 20(1), pp. 220–228. Available at: https://njas.org.ng/index.php/php/article/view/488 (Accessed: 16 April 2026).