PREPARATION TECHNOLOGY OF FRESH BEEF FRANKFURTERS

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CARPATHIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
journal homepage: http://chimie-biologie.ubm.ro/carpathian_journal/index.html
TITLE
Name and Surname Name of the author(s)1*
1 Affiliation; * corresponding author
Article history:
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ABSTRACT
No more than 250 words
Keywords:
1. Introduction
2. Materials and methods
3. Results and discussions
4. Conclusions
5. References
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Acknowledgments
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