Dynamic Changes of Bacterial Communities and Microbial Association Networks in Ready-to-Eat Chicken Meat during Storage

Ready-to-eat (RTE) chicken is a popular food in China, but its lack of food safety due to bacterial contamination remains a concern, and the dynamic changes of microbial association networks during storage are not fully understood. This study investigated the impact of storage time and temperature o...

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Detalles Bibliográficos
Autores principales: Qiu, Mengjia, Xiao, Xingning, Xiao, Yingping, Ma, Jiele, Yang, Hua, Jiang, Han, Dong, Qingli, Wang, Wen
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9689599/
https://www.ncbi.nlm.nih.gov/pubmed/36429325
http://dx.doi.org/10.3390/foods11223733

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9689599/
https://www.ncbi.nlm.nih.gov/pubmed/36429325
http://dx.doi.org/10.3390/foods11223733

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