Difference analysis of microbial diversity and functional gene in farmhouse- and factory-produced cured meat in Northeastern Chongqing

SHEN Lihua, LIU Ju, YU Yaqian, ZHUANSUN Jiazhi, MA Long, HU Xiaoyi, CHEN Keyi, ZHAO Feng, XIAO Guosheng

Food and Fermentation Industries ›› 2026, Vol. 52 ›› Issue (12) : 305-315.

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Food and Fermentation Industries ›› 2026, Vol. 52 ›› Issue (12) : 305-315. DOI: 10.13995/j.cnki.11-1802/ts.044171

Difference analysis of microbial diversity and functional gene in farmhouse- and factory-produced cured meat in Northeastern Chongqing

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2026, 52(12): 305-315 https://doi.org/10.13995/j.cnki.11-1802/ts.044171

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