Bioactive amines in chicken breast and thigh after slaughter and during storage at 4+/-1 o C and in chicken-based meat products

Author: Silva C.M.G.   Gloria M.B.A.  

Publisher: Elsevier

ISSN: 0308-8146

Source: Food Chemistry, Vol.78, Iss.2, 2002-08, pp. : 241-248

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