TANKO O.O; DOGO M.C; DONALDBEN N.S. PROXIMATE AND SENSORY PROPERTIES OF DANBU NAMA PRODUCED FROM THREE DIFFERENT MEAT SOURCE (BEEF, MUTTON, CHEVON). Journal of Health Systems Research, [S. l.], v. 6, n. 3, 2024. Disponível em: https://ssaapublications.com/index.php/sjhsr/article/view/379.. Acesso em: 12 oct. 2025.