Bacterial diversity analysis of pork longissimus lumborum following long term ohmic cooking and water bath cooking by amplicon sequencing of 16S rRNA gene.
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DOI: 10.1016/j.meatsci.2016.09.007
Abstract: The bacterial ecology of long term ohmic- (LTOH) and water bath- (WB) cooked pork longissimus lumborum during refrigerated storage was investigated by culture-dependent and amplicon sequencing of 16S rRNA gene. High bacterial diversity was observed… read more here.
Keywords: term ohmic; water bath; diversity; long term ... See more keywords