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酱卤鸭脖和鸭翅贮藏过程中细菌多样性及关键腐败菌分离研究.
- Source :
- Food & Fermentation Industries; 10/15/2024, Vol. 50 Issue 19, p95-102, 8p
- Publication Year :
- 2024
-
Abstract
- <i>Copyright of Food & Fermentation Industries is the property of Food & Fermentation Industries and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract.</i> (Copyright applies to all Abstracts.)
- Subjects :
- DUCKS as food
CULTURES (Biology)
MOLECULAR biology
MEAT
NUCLEOTIDE sequencing
Subjects
Details
- Language :
- Chinese
- ISSN :
- 0253990X
- Volume :
- 50
- Issue :
- 19
- Database :
- Complementary Index
- Journal :
- Food & Fermentation Industries
- Publication Type :
- Academic Journal
- Accession number :
- 180707885
- Full Text :
- https://doi.org/10.13995/j.cnki.11-1802/ts.038089