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    Changes in free amino acids and biogenic amines of Egyptian salted-fermented fish (Feseekh) during ripening and storage

    Changes in free amino acids and biogenic amines of Egyptian salted-fermented fish (Feseekh) during ripening and storage by Rabie, Mohamed, Simon-Sarkadi, Livia, Siliha, Hassan, El-seedy, Soher, El Badawy, Ahmed-Adel

    Published in Food chemistry
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