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), vol. 5, no. 1, Aug. 2026, pp. 46-60, doi:10.51317/jmhs.v5i1.1155.