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Detection of volatile organic compounds as markers of chicken breast spoilage using HS-SPME-GC/MS-FASST

Food ChemistryEngineeringFood AuthenticationBiochemistryFood AnalysisBioanalysisMass SpectrometryChicken Breast SpoilageAnalytical ChemistryMicrobiologyVolatile Organic CompoundsChromatographyMedicinePoultry ScienceChemical ContaminantFood Safety