Diversity and Characteristics of the Meat Microbiological Community on Dry Aged Beef-Reference-Cited by-同舟云学术

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Diversity and Characteristics of the Meat Microbiological Community on Dry Aged Beef

Published:2018-01-28 Issue:1 Volume:28 Page:105-108
ISSN:1017-7825
Container-title:Journal of Microbiology and Biotechnology
language:en
Short-container-title:Journal of Microbiology and Biotechnology

Author:

Ryu Sangdon,Park Mi Ri,Maburutse Brighton E.,Lee Woong Ji,Park Dong-Jun,Cho Soohyun,Hwang Inho,Oh Sangnam,Kim Younghoon

Publisher

Journal of Microbiology and Biotechnology

Subject

Applied Microbiology and Biotechnology,General Medicine,Biotechnology

Link

http://www.jmb.or.kr/submission/Journal/028/JMB028-01-12_FDOC_1.pdf

Cited by 57 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

1. Widely Targeted Metabolomic Analysis Reveals Dynamic Metabolic Changes in Yanbian Cattle during Dry-Aging Process;Foods;2024-09-11

2. Changes in meat quality and volatile flavor compounds profile in beef loin during dry-aging;LWT;2024-08

3. Effects of relative humidity on dry-aged beef quality;Meat Science;2024-07

4. Impact of dry aging on quality parameters and microbiological safety of beef;LWT;2024-07

5. Study on the Correlations between Quality Indicators of Dry-Aged Beef and Microbial Succession during Fermentation;Foods;2024-05-16

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