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A. G. Ntzimani, E. K. Paleologos, I. N. Savvaidis and M. G. Kontominas, “Formation of Biogenic Amines and Relation to Microbial Flora and Sensory Changes in Smoked Turkey Breast Fillets Stored under Various Packaging Conditions at 4℃,” Food Microbiology, Vol. 25, No. 3, 2008, pp. 509-517.
http://dx.doi.org/10.1016/j.fm.2007.12.002

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