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Comparison of microbial communities from different Jinhua ham factories

Qingfeng Ge1,2, Yubin Gu2, Wangang Zhang3

  • 1Key Lab of Meat Processing and Quality Control, Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, College of Food Science and Technology, Nanjing Agricultural University, Nanjing, 210095, Jiangsu, China.

AMB Express
|February 15, 2017
PubMed

Keywords:
AldehydesFlavorJinhua hamMicrobial communitiesPyrosequencing

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