Sensory, Physicochemical and Microbiological Changes in Water-cooked Salted Duck during Storage at 4°C
Yanliang Li (Li Y), Dongrui Yao (Yao D), Daoying Wang (Wang D), Weimin Xu (Xu W), Yongzhi Zhu (Zhu Y), Bangquan Jin (Jin B)
Asian-Australas J Anim Sci. 2010;23(7):960-964.   Published online 2010 Jun 21     DOI: https://doi.org/10.5713/ajas.2010.90550
Citations to this article as recorded by Crossref logo
Monitoring and traceability of spoilage bacteria from three representative braised chickens based on culture-dependent and high-throughput sequencing
Li Zhang, Ying Wang, Yunhao Ma, Jieying Deng, Yongsheng Ni, Baocai Xu
LWT.2023; 182: 114824.     CrossRef
A Review: Microbial Diversity and Function of Fermented Meat Products in China
Zhengli Wang, Zhengxi Wang, Lili Ji, Jiamin Zhang, Zhiping Zhao, Rui Zhang, Ting Bai, Bo Hou, Yin Zhang, Dayu Liu, Wei Wang, Lin Chen
Frontiers in Microbiology.2021;[Epub]     CrossRef