Characterization of spoilage bacterial communities in chilled duck meat treated by kojic acid by Wenfu Hou, Qiqi Yue, Wen Liu, Ji Wu, Yang Yi, Hongxun Wang

Subjects: Get full text

Microbial diversity and food safety in duck meat preservation: effects of nanoemulsion nutmeg seed extract with focus on proteobacteria and lactococcus by Supamri Supamri, Lilik Eka Radiati, Agus Susilo

Subjects: “…Duck meat preservation…”
Get full text