Changes of microbial diversity in low-sodium cured meat during air-dried storage

YAO Zheyuan, GU Renyong, YANG Wangen

Food and Fermentation Industries ›› 2025, Vol. 51 ›› Issue (18) : 61-68.

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Food and Fermentation Industries ›› 2025, Vol. 51 ›› Issue (18) : 61-68. DOI: 10.13995/j.cnki.11-1802/ts.042685

Changes of microbial diversity in low-sodium cured meat during air-dried storage

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2025, 51(18): 61-68 https://doi.org/10.13995/j.cnki.11-1802/ts.042685

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