Bacterial community dynamics during different stages of processing of smoked bacon using the 16S rRNA gene amplicon analysis

Author:

Li Xinfu,Xiong Qiang,Xu Baocai,Wang Haoxin,Zhou Hui,Sun Yun

Funder

National Natural Science Foundation of China

Publisher

Elsevier BV

Subject

General Medicine,Microbiology,Food Science

Reference81 articles.

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4. Microbial successions are associated with changes in chemical profiles of a model refrigerated fresh pork sausage during an 80-day shelf life study;Benson,2014

5. Characterization of methicillin-resistant coagulase-negative staphylococci (MRCoNS) in retail meat;Bhargava;Food Microbiol.,2014

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