Changes in Quality and Bacterial Composition Diversity of Daohua Chicken Stored at Different Temperatures
LIU Mengzhu
XIANG Rong
WEI Qiling
KANG Huahua
TU Du
TIAN YA
WU Junyi
XU Zhihong
Keywords：Daohua chickenstorage temperaturemicrobial diversityhigh-throughput sequencingdominant putrefying bacteriaqualitythe shelf life
Publication Date：2023-08-15
Online Publishing Date：2025-08-15(First online date of this platform, not the publication date of the document)
Pages：12( 112-123 )