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The effects of thermal treatment on the bacterial community and quality characteristics of meatballs during storage
Thermal treatment is a widely applied food processing technology in the meat industry due to its convenience. However, the interpretation of the changes in the bacterial community and quality properties in the thermal processed meat products have not been well established. Therefore, the effects of...
| Autores principales: | , , , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
John Wiley and Sons Inc.
2020
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| Materias: | |
| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7802568/ https://www.ncbi.nlm.nih.gov/pubmed/33473317 http://dx.doi.org/10.1002/fsn3.2026 |