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Formation of biogenic amines and relation to microbial flora and sensory changes in smoked turkey breast fillets stored under various packaging conditions at 4 °C

✍ Scribed by Athina G. Ntzimani; Evangelos K. Paleologos; Ioannis N. Savvaidis; Michael G. Kontominas

No coin nor oath required. For personal study only.

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Formation of biogenic amines and relation to microbial flora and sensory changes in smoked turkey breast fillets stored under various packaging conditions at 4&#xa0;°C