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  1. 1
    Effects of 405 ± 5-nm LED Illumination on Environmental Stress Tolerance of <i>Salmonella</i> Typhimurium in Sliced Beef

    Effects of 405 ± 5-nm LED Illumination on Environmental Stress Tolerance of <i>Salmonella</i> Typhimurium in Sliced Beef by Du Guo, Yichen Bai, Shengyi Fei, Yanpeng Yang, Jiahui Li, Baowei Yang, Xin Lü, Xiaodong Xia, Chao Shi

    Published 2022-01-01
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  2. 2
    Effect of alterations in phospholipids and free fatty acids on aroma-active compounds in instant-boiled chuck tender, sirloin and silverside beef

    Effect of alterations in phospholipids and free fatty acids on aroma-active compounds in instant-boiled chuck tender, sirloin and silverside beef by Yimeng Ren, Longzhu Zhou, Yujie Shi, Yanan Yu, Weihai Xing, Qingyu Zhao, Junmin Zhang, Yueyu Bai, Jing Li, Chaohua Tang

    Published 2024-08-01
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