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| PHYSICOCHEMICAL, OXIDATIVE STABILITY AND SENSORY PROPERTIES OF FRANKFURTER-TYPE SAUSAGE AS INFLUENCED BY THE ADDITION OF CARROT (DAUCUS CAROTA) PASTE | 1351 |
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| PHYSICOCHEMICAL, OXIDATIVE STABILITY AND SENSORY PROPERTIES OF FRANKFURTER-TYPE SAUSAGE AS INFLUENCED BY THE ADDITION OF CARROT (DAUCUS CAROTA) PASTE | 58 | 61 | 41 | 38 | 70 | 60 | 0 |
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