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| PHYSICOCHEMICAL, OXIDATIVE STABILITY AND SENSORY PROPERTIES OF FRANKFURTER-TYPE SAUSAGE AS INFLUENCED BY THE ADDITION OF CARROT (DAUCUS CAROTA) PASTE | 948 |
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| PHYSICOCHEMICAL, OXIDATIVE STABILITY AND SENSORY PROPERTIES OF FRANKFURTER-TYPE SAUSAGE AS INFLUENCED BY THE ADDITION OF CARROT (DAUCUS CAROTA) PASTE | 46 | 48 | 69 | 62 | 38 | 51 | 52 |
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| PHYSICOCHEMICAL, OXIDATIVE STABILITY AND SENSORY PROPERTIES OF FRANKFURTER-TYPE SAUSAGE AS INFLUENCED BY THE ADDITION OF CARROT (DAUCUS CAROTA) PASTE.pdf | 150 |
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