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Characterization of the spoilage strength of Aeromonas spp.to collagen-rich chilled meat:comparative analysis

Junming Gong Liangting Shao Silu Liu Xinglian Xu Huhu Wang

Food Science and Human Wellness2025，Vol.14Issue(7)：P.2835-2845,11.

Food Science and Human Wellness2025，Vol.14Issue(7)：P.2835-2845,11.DOI:10.26599/FSHW.2024.9250173

Characterization of the spoilage strength of Aeromonas spp.to collagen-rich chilled meat:comparative analysis

Junming Gong ¹Liangting Shao ¹Silu Liu ¹Xinglian Xu ¹Huhu Wang¹

作者信息

1. State Key Laboratory of Meat Quality Control and Cultured Meat Development,College of Food Science and Technology,Nanjing Agricultural University,Nanjing 210095,China
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摘要

关键词

Aeromonas salmonicida/Spoilage/Collagen-rich chilled meat/Hap/Collagen/Characterization

分类

轻工纺织

引用本文复制引用

Junming Gong,Liangting Shao,Silu Liu,Xinglian Xu,Huhu Wang..Characterization of the spoilage strength of Aeromonas spp.to collagen-rich chilled meat:comparative analysis[J].Food Science and Human Wellness,2025,14(7):P.2835-2845,11.

基金项目

supported by projects funded 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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