I. Iwanegbe, J. O. Igene, G. U. Emelue and J. U. Obaroakpo. Monitoring the Effects of Processing, Storage Days and Storage Temperatures on Lipid Oxidation and Palatability of Processed Snail Meat Products. CRAFS-V4 [Internet]. 2021 Feb. 18 [cited 2026 Jun. 9];:99-111. Available from: https://stm.bookpi.org/CRAFS-V4/article/view/235