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C. M. G. Silva and M. B. A. Glória, “Bioactive Amines in Chicken Breast and Thigh after Slaughter and during Storage at 4 ± 1℃ and in Chicken-Based Meat Products,” Food Chemistry, Vol. 78, No. 2, 2002, pp. 241-248.
http://dx.doi.org/10.1016/S0308-8146(01)00404-6

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