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The Effect of GDL-induced pH Decrease on the Formation of Biogenic Amines in Meat
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1993
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Food ChemistryEngineeringBiochemistryFood AnalysisGdl-induced Ph DecreaseBiotechnologyFeed AdditiveAlternative Protein SourceMeat QualityMetabolismBiogenic AminesMeat ScienceBiomolecular EngineeringHealth Sciences
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