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An insight into the changes in the microbial community of Kantuan-sliced chicken during storage at different temperatures |
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| Authors: | Zhiqi Wang Ping Li Hui Zhou Baocai Xu Kezhou Cai Peijun Li Kai Zhou Zhaoming Wang Qingrong Han |
| Affiliation: | 1. School of Food and Biological Engineering, Hefei University of Technology, Hefei, China
Contribution: ?Investigation, Methodology, Validation, Writing - original draft, Writing - review & editing;2. School of Food and Biological Engineering, Hefei University of Technology, Hefei, China Contribution: Formal analysis, Methodology, Software;3. School of Food and Biological Engineering, Hefei University of Technology, Hefei, China;4. School of Food and Biological Engineering, Hefei University of Technology, Hefei, China Engineering Research Center of Bio-process, Ministry of Education, Hefei University of Technology, Hefei, China State Key Laboratory of Meat Processing and Quality Control, Jiangsu Yurun Meat Food Co. LTD, Nanjing, China Contribution: Project administration, Resources;5. School of Food and Biological Engineering, Hefei University of Technology, Hefei, China Engineering Research Center of Bio-process, Ministry of Education, Hefei University of Technology, Hefei, China Contribution: Validation;6. School of Food and Biological Engineering, Hefei University of Technology, Hefei, China Engineering Research Center of Bio-process, Ministry of Education, Hefei University of Technology, Hefei, China Contribution: Visualization;7. Jiaxing Aibo Industrial Co., LTD, Hangzhou, China Contribution: Data curation, Software, Writing - review & editing |
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