Dynamics of Bacterial Communities of Lamb Meat Packaged in Air and Vacuum Pouch during Chilled Storage

In this study, the changes in microbial communities of lamb meat packaged in the air (plastic tray, PT) and in a vacuum pouch (VAC) were assessed by polymerase chain reaction-denaturing gradient gel electrophoresis (PCR-DGGE) during the storage at 4°C. For the PT lamb, the total viable count (TVC) w...

Disgrifiad llawn

Wedi'i Gadw mewn:
Manylion Llyfryddiaeth
Cyhoeddwyd yn:Food Sci Anim Resour
Prif Awduron: Wang, Taojun, Guo, Huiyuan, Zhang, Hao, Ren, Fazheng, Zhang, Ming, Ge, Shaoyang, Luo, Hailing, Zhao, Liang
Fformat: Artigo
Iaith:Inglês
Cyhoeddwyd: Korean Society for Food Science of Animal Resources 2019
Pynciau:
Article
Mynediad Ar-lein:https://ncbi.nlm.nih.gov/pmc/articles/PMC6533395/
https://ncbi.nlm.nih.gov/pubmed/31149663
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.5851/kosfa.2019.e16
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