Effects of slightly acidic electrolytic water treatment on quality and microbiological community structure of rabbit meat during refrigerated storage

ZUO Hong, WU Zhoulin, ZHANG Jiamin, HE Wei, ZHANG Chi, YANG Siyi, WANG Wei

Food and Fermentation Industries ›› 2024, Vol. 50 ›› Issue (10) : 127-133.

PDF(4660 KB)
PDF(4660 KB)
Food and Fermentation Industries ›› 2024, Vol. 50 ›› Issue (10) : 127-133. DOI: 10.13995/j.cnki.11-1802/ts.036381

Effects of slightly acidic electrolytic water treatment on quality and microbiological community structure of rabbit meat during refrigerated storage

    {{javascript:window.custom_author_en_index=0;}}
  • {{article.zuoZhe_EN}}
Author information +
History +

HeighLight

{{article.keyPoints_en}}

Abstract

{{article.zhaiyao_en}}

Key words

QR code of this article

Cite this article

EndNote

Ris (Procite)

Bibtex

Download Citations
{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2024, 50(10): 127-133 https://doi.org/10.13995/j.cnki.11-1802/ts.036381

References

List( Publishing order | Descend order by publishing year | Descend order by cited within ) Chart analysis

References

{{article.reference}}

Funding

RIGHTS & PERMISSIONS

{{article.copyrightStatement_en}}
{{article.copyrightLicense_en}}
PDF(4660 KB)

Accesses

Citation

Detail
Sections
Recommended
Powered by Beijing Magtech Co. Ltd,.

/

〈 〉