Diversity Analysis of Microorganisms And Physiological Characteristics of Foodborne Pathogenic Microorganisms in Chilled Pork From Hunan Province

Author:

Wang Li,Wang Yuanliang,Xia Di,Kuang Jinyan,Lin Ying,Hou Aixiang,Wang Chuanhua,Xiao Yu,Li Zongjun

Publisher

Elsevier BV

Reference51 articles.

1. Assessment of quality characteristics and bacterial community of modified atmosphere packaged chilled pork loins using 16S rRNA amplicon sequencing analysis;Anthony P Bassey;Food Research International,2021

2. Anti-inflammatory effect of dietary pork extract on proliferation and cytokine secretion using mouse primary splenocytes;Hye-Jin Kim;Food Research International,2017

3. Bacterial populations and the volatilome associated to meat spoilage;Annalisa Casaburi;Food microbiology,2015

4. Antimicrobial and antioxidant efficiency of nanoemulsion-based edible coating containing ginger (Zingiber officinale) essential oil and its effect on safety and quality attributes of chicken breast fillets;Soheila Noori;Food control,2018

5. Sensory implications of chicken meat spoilage in relation to microbial and physicochemical characteristics during refrigerated storage;Wendy Katiyo;Lwt,2020

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