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Effect of low-dose radiation on microbiological, chemical, and sensory characteristics of chicken meat stored aerobically at 4 degrees C.
J Food Prot. 2006 May;69(5):1126-33. doi: 10.4315/0362-028x-69.5.1126.
J Food Prot. 2006.
PMID: 16715814
Free article.
Correlation between microbial flora, sensory changes and biogenic amines formation in fresh chicken meat stored aerobically or under modified atmosphere packaging at 4 degrees C: possible role of biogenic amines as spoilage indicators.
Balamatsia CC, Paleologos EK, Kontominas MG, Savvaidis IN.
Balamatsia CC, et al.
Antonie Van Leeuwenhoek. 2006 Jan;89(1):9-17. doi: 10.1007/s10482-005-9003-4. Epub 2006 Mar 10.
Antonie Van Leeuwenhoek. 2006.
PMID: 16528580
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