WORLAH YAWO AKWETEY; JUSTICE BLESS DORLEKU. Nutritional and sensory implications of pig tripe as ingredient in fresh pork sausage production. International Journal of Agricultural Research, Innovation and Technology, [S. l.], v. 15, n. 2, p. 25–29, 2026. DOI: 10.3329/ijarit.v15i2.87817. Disponível em: https://ijarit.online/index.php/journal/article/view/237.. Acesso em: 4 oct. 2026.