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      <title>Effect of brine concentration and curing time on quality attributes of cooked turkey laps</title>
      <pubDate>Wed, 01 Jan 2014 04:01:23 -0500</pubDate>
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      <title>Tuberculosis treatment outcomes and associated factors in two states in Nigeria</title>
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      <title>Sensory and quality evaluation of differently cured snail meat</title>
      <pubDate>Tue, 01 Jan 2013 04:01:23 -0500</pubDate>
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      <title>Effects of pre-rigor hot and cold curing methods on the quality of smoked cooked rabbits</title>
      <pubDate>Mon, 01 Jan 2001 04:01:23 -0500</pubDate>
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      <title>Quality assessment of meat patties cured with ocimum gratissimum extract</title>
      <pubDate>Wed, 01 Jan 2014 04:01:23 -0500</pubDate>
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      <dc:date>2014</dc:date>
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      <title>Effect of rigor state and curing temperature on the processed yield and physicochemical properties of broiler meat</title>
      <pubDate>Fri, 01 Jan 2016 04:01:23 -0500</pubDate>
      <link>https://search.frelip.org/Record/oai:repository.ui.edu.ng:123456789%2F4738</link>
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      <dc:date>2016</dc:date>
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      <title>RAFFINOSE METABOLISM AND UTILISATION BY L. PLANTARUM ISOLATED FROM INDIGENOUSLY FERMENTED CEREAL GRUELS FOR NUTRITIONAL IMPROVEMENT</title>
      <pubDate>Sun, 01 Jan 2012 04:01:23 -0500</pubDate>
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