Author:
Xiao Longquan,Kang Shuai,Lapu Molazi,Jiang Peng,Wang Xinhui,Liu Dayu,Li Jing,Liu Mingxue
Subject
Molecular Biology,General Medicine,Biochemistry,Structural Biology
Reference56 articles.
1. Advances in understanding the predominance, phenotypes, and mechanisms of bacteria related to meat spoilage;Shao;Trends Food Sci. Technol.,2021
2. Meta-analysis of the incidence of foodborne pathogens in Portuguese meats and their products;Xavier;Food Res. Int.,2014
3. High-throughput sequencing analysis of the bacterial community for assessing the differences in extraction methods of bacteria separation from chilled pork;Zhou;LWT Food Sci. Technol.,2020
4. Molecular typing and antimicrobial susceptibility of Staphylococcus aureus strains isolated from raw milk, cheese, minced meat, and chicken meat samples;Can;Korean J. Food Sci. Anim. Resour.,2017
5. Effect of aging time in vacuum on tenderness, and color and lipid stability of beef from mature cows during display in high oxygen atmosphere package;Vitale;Meat Sci.,2014
Cited by
40 articles.
订阅此论文施引文献
订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献