Bacterial diversity analysis of pork longissimus lumborum following long term ohmic cooking and water bath cooking by amplicon sequencing of 16S rRNA gene-Reference-Cited by-同舟云学术

Bacterial diversity analysis of pork longissimus lumborum following long term ohmic cooking and water bath cooking by amplicon sequencing of 16S rRNA gene

Published:2017-01 Issue: Volume:123 Page:97-104
ISSN:0309-1740
Container-title:Meat Science
language:en
Short-container-title:Meat Science

Author:

Tian Xiaojing,Wu Wei,Yu Qianqian,Hou Man,Gao Fang,Li Xingmin,Dai Ruitong

Funder

National Natural Science Foundation of China

Publisher

Elsevier BV

Subject

Food Science

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