Oluwasegun Alao, B., & Falowo, A. B. (2022). Nutritional Composition, Sensory Quality and Consumer Acceptability of Beef Sausage Fortified With Edible Meat Waste. Turkish Journal of Agriculture - Food Science and Technology, 10(sp2), 2913–2919. https://doi.org/10.24925/turjaf.v10isp2.2913-2919.5617