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Insight into the spoilage heterogeneity of meat-borne bacteria isolates with high-producing collagenase

Haodong Wang Liangting Shao Jinhao Zhang Xinglian Xu Jianjun Li Huhu Wang

Food Science and Human Wellness2024，Vol.13Issue(3)：P.1402-1409,8.

Food Science and Human Wellness2024，Vol.13Issue(3)：P.1402-1409,8.DOI:10.26599/FSHW.2022.9250118

Insight into the spoilage heterogeneity of meat-borne bacteria isolates with high-producing collagenase

Haodong Wang ¹Liangting Shao ¹Jinhao Zhang ¹Xinglian Xu ¹Jianjun Li ²Huhu Wang³

作者信息

1. Jiangsu Collaborative Innovation Center of Meat Production and Processing,Quality and Safety Control,College of Food Science and Technology,Nanjing Agricultural University,Nanjing 210095,China
2. Yantai XiWang Meat Food Co.,Ltd.,Yantai 264000,China
3. Jiangsu Collaborative Innovation Center of Meat Production and Processing,Quality and Safety Control,College of Food Science and Technology,Nanjing Agricultural University,Nanjing 210095,China Yantai XiWang Meat Food Co.,Ltd.,Yantai 264000,China
折叠

摘要

关键词

Bacteria/Chilled chicken/Heterogeneity/Collagenase/Spoilage

分类

轻工纺织

引用本文复制引用

Haodong Wang,Liangting Shao,Jinhao Zhang,Xinglian Xu,Jianjun Li,Huhu Wang..Insight into the spoilage heterogeneity of meat-borne bacteria isolates with high-producing collagenase[J].Food Science and Human Wellness,2024,13(3):P.1402-1409,8.

基金项目

financed by grants from the Natural Science Foundation of Jiangsu Province in China (BK20221515) （BK20221515）

the National Natural Science Foundation of China (32172266)。（32172266）

Food Science and Human Wellness

ISSN：2097-0765

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