Effects of different thermal temperatures on the shelf life and microbial diversity of Dezhou-braised chicken

出版年份 2020 全文链接

标题

作者

关键词

Thermal treatment, Shelf life, Microbial diversity, Dezhou-braised chicken

出版物

Volume 136, Issue -, Pages 109471

出版商

Elsevier BV

发表日期

2020-06-23

DOI

10.1016/j.foodres.2020.109471

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