Microbial Diversity and Non-volatile Metabolites Profile of Low-Temperature Sausage Stored at Room Temperature

Sausage is a highly perishable food with unique spoilage characteristics primarily because of its specific means of production. The quality of sausage during storage is determined by its microbial and metabolite changes. This study developed a preservative-free low-temperature sausage model and coat...

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Detalles Bibliográficos
Autores principales: Han, Hongjiao, Li, Mohan, Peng, Yanqi, Zhang, Zhenghan, Yue, Xiqing, Zheng, Yan
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Frontiers Media S.A. 2021
Materias:
Microbiology
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8430334/
https://www.ncbi.nlm.nih.gov/pubmed/34512589
http://dx.doi.org/10.3389/fmicb.2021.711963

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8430334/
https://www.ncbi.nlm.nih.gov/pubmed/34512589
http://dx.doi.org/10.3389/fmicb.2021.711963

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