Roasting temperature and fat type influence cholesterol oxidation products, fatty acid composition, physicochemical properties and sensory attributes of beef sausages

• Kazeem Dauda Adeyemi ,

  Roles Conceptualization, Data curation, Formal analysis, Investigation, Methodology, Project administration, Resources, Supervision, Validation, Visualization, Writing – original draft, Writing – review & editing

  * E-mail: adeyemi.kd@unilorin.edu.ng

  Affiliation Department of Animal Production, Faculty of Agriculture, University of Ilorin, PMB, Ilorin, Nigeria.

  https://orcid.org/0000-0002-6719-2081

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• Latifat Opeyemi Abdulkadir

  Roles Conceptualization, Formal analysis, Investigation, Methodology, Resources, Writing – original draft

  Affiliation Department of Animal Production, Faculty of Agriculture, University of Ilorin, PMB, Ilorin, Nigeria.

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