研究论文
Effect of abattoir, livestock species and storage temperature on bacterial community dynamics and sensory properties of vacuum packaged red meat
Mandeep Kaur, Michelle Williams, Andrew Bissett, Tom Ross, John P. Bowman
University of Tasmania Commonwealth Scientific and Industrial Research Organisation Health Sciences and Nutrition
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逐年被引趋势
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21
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26
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71
被引次数 · OpenAlex
4.93
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同类平均 = 1
同类平均 = 1
前 3%
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学术脉络
学科主题
生物医学Meat and Animal Product Quality
Identification and Quantification in Food · Advanced Chemical Sensor Technologies
参考文献 51
SPOILAGE, FACTORS AFFECTING | Microbiological
被引 11C.O. Gill · Elsevier eBooks · 2014
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
被引 156Jenni Hultman, Riitta Rahkila, Javeria Ali · Applied and Environmental Microbiology · 2015
A COMPLETE DESCRIPTION OF CLOSTRIDIUM PUTREFACIENS (McBRYDE)
被引 21W. S. Sturges, Evan Drake · Journal of Bacteriology · 1927
此处列出前 3 条
施引文献 71
Advances in understanding the predominance, phenotypes, and mechanisms of bacteria related to meat spoilage
被引 205Liangting Shao, Shanshan Chen, Haodong Wang · Trends in Food Science & Technology · 2021
Critical review and recent advances of emerging real-time and non-destructive strategies for meat spoilage monitoring
被引 81Jiaci Chen, Jiaci Chen, Juan Zhang · Food Chemistry · 2024
Critical factors affecting the shelf life of packaged fresh red meat – A review
被引 76Perichitala Vasudev Nethra, Kappat Valiyapeediyekkal Sunooj, Basheer Aaliya · Measurement Food · 2023
按被引量排序，此处列出前 3 条