Changes in bacterial communities and the volatilome of braised chicken with different packaging stored at 4 ℃
Lei Yang, Jichao Huang, Yiqun Cheng, Yali Zhang, Tianran Huang, Ming Huang
Topics & Concepts
Food scienceProteobacteriaFirmicutesChemistryVacuum packingModified atmosphereShelf lifeBiologyBacteria16S ribosomal RNAGeneticsMeat and Animal Product QualityProbiotics and Fermented FoodsFood Quality and Safety Studies