The prediction of specific spoilage organisms in Harbin red sausage stored at room temperature by multivariate statistical analysis
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DOI: 10.1016/j.foodcont.2020.107701
Abstract: Abstract The bacterial succession, physicochemical properties and volatile organic compounds (VOCs) of palletizing Harbin red sausage during a 12-day storage at 20 °C were monitored in this study. According to the results of high-throughput sequencing, 13… read more here.
Keywords: spoilage organisms; specific spoilage; red sausage; harbin red ... See more keywords