Effects of different thermal temperatures on the shelf life and microbial diversity of Dezhou-braised chicken
Zhaoming Wang, Yuzhu Shi, Kai Zhou, Hui Zhou, Xinfu Li, Cong Li, Zhaobin Wang, Baocai Xu
Topics & Concepts
Shelf lifeFood scienceOdorChemistryTexture (cosmology)Computer scienceImage (mathematics)Organic chemistryArtificial intelligenceMeat and Animal Product QualityAdvanced Chemical Sensor TechnologiesFood Quality and Safety Studies