| scholarly article | Q13442814 |
| P2093 | author name string | Y. Jiang | |
| F. Gao | |||
| Y. Su | |||
| G. H. Zhou | |||
| X. L. Xu | |||
| K. P. Ye | |||
| P2860 | cites work | Gapped BLAST and PSI-BLAST: a new generation of protein database search programs | Q24545170 |
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| P433 | issue | 4 | |
| P407 | language of work or name | English | Q1860 |
| P921 | main subject | bacterial community | Q129982151 |
| P1104 | number of pages | 7 | |
| P304 | page(s) | 889-895 | |
| P577 | publication date | 2010-06-04 | |
| P1433 | published in | Meat Science | Q15755233 |
| P1476 | title | Changes in the bacterial communities of vacuum-packaged pork during chilled storage analyzed by PCR–DGGE | |
| P478 | volume | 86 |
| Q54305436 | Bacterial diversity and spoilage-related microbiota associated with freshly prepared chicken products under aerobic conditions at 4°C. |
| Q34733410 | Characterisation of the spoilage bacterial microbiota in oyster gills during storage at different temperatures |
| Q36789125 | Community Analysis and Recovery of Phenol-degrading Bacteria from Drinking Water Biofilters |
| Q64281504 | Dynamics of Bacterial Communities of Lamb Meat Packaged in Air and Vacuum Pouch during Chilled Storage |
| Q98159302 | Effect of three kinds of natural preservative cocktails on vacuum-packed chilled pork |
| Q61807083 | From Pig Breeding Environment to Subsequently Produced Pork: Comparative Analysis of Antibiotic Resistance Genes and Bacterial Community Composition |
| Q46964002 | Gases and volatile compounds associated with micro-organisms in blown pack spoilage of Brazilian vacuum-packed beef |
| Q40316093 | Genome Sequence and Transcriptome Analysis of Meat-Spoilage-Associated Lactic Acid Bacterium Lactococcus piscium MKFS47. |
| Q38832863 | Lactococcus piscium: a psychrotrophic lactic acid bacterium with bioprotective or spoilage activity in food-a review |
| Q35732057 | Meat Processing Plant Microbiome and Contamination Patterns of Cold-Tolerant Bacteria Causing Food Safety and Spoilage Risks in the Manufacture of Vacuum-Packaged Cooked Sausages |
| Q36349191 | Microbial analysis of MAP pot-stewed duck wings under different conditions during 15 °C storage |
| Q36278236 | Microbial diversity of different modified atmosphere packed pot-stewed duck wings products during 8°C storage |
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