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Analysis of Myoglobin Stability and Bacterial Community Diversity in Mutton Chop Rolls During Cold Preservation.
Zhang, Xue-Qi; Jiang, Tao; Guo, Na; Bai, Li; Zhao, Dong-Mei.
Afiliação
  • Zhang XQ; Department of Food and Environment Engineering, Heilongjiang East University, Harbin, China.
  • Jiang T; College of Life Sciences, Heilongjiang University, Harbin, China.
  • Guo N; Department of Food and Environment Engineering, Heilongjiang East University, Harbin, China.
  • Bai L; Department of Food and Environment Engineering, Heilongjiang East University, Harbin, China.
  • Zhao DM; Department of Food and Environment Engineering, Heilongjiang East University, Harbin, China. 12287143@qq.com.
Curr Microbiol ; 77(5): 826-835, 2020 May.
Article em En | MEDLINE | ID: mdl-31925515
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Texto completo: 1 Base de dados: MEDLINE Assunto principal: Bactérias / Temperatura Baixa / Microbiota / Carne Vermelha / Microbiologia de Alimentos / Mioglobina Limite: Animals Idioma: En Ano de publicação: 2020 Tipo de documento: Article
Texto completo
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XML
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Texto completo: 1 Base de dados: MEDLINE Assunto principal: Bactérias / Temperatura Baixa / Microbiota / Carne Vermelha / Microbiologia de Alimentos / Mioglobina Limite: Animals Idioma: En Ano de publicação: 2020 Tipo de documento: Article