The Effect of ‘Prekese’ (Tetrapleura tetraptera) Pod Extract Processed at Different Time Intervals on the Sensory Qualities of Pork Sausage. Ghana Journal of Science, Technology and Development, [S. l.], v. 2, n. 1, p. 54–58, 2015. DOI: 10.47881/48.967x. Disponível em: https://www.gjstd.org/index.php/GJSTD/article/view/48. Acesso em: 10 sep. 2025.