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资源简介：
Degradação de embutidos de tilapia
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创建时间：
2024-08-20
相关数据集
Mean TVC of Oncorhynchus mykiss fillets treated with GAP and PCP during storage at 4°C for 18 days.
Mean TVC of Oncorhynchus mykiss fillets treated with GAP and PCP during storage at 4°C for 18 days.
Figshare2025-11-20 更新70
Evolution of Microbial Diversity in Grass Carp Meat during 4 ℃ Refrigeration
To elucidate the microbial compositional shifts and spoilage-related microorganism succession in grass carp (Ctenopharyngodon idella) meat during refrigeration, amplicon sequencing technology was empl
中国科学数据2026-02-28 更新40
16S rRNA metagenome sequences of Japanese horse mackerel
Japanese horse mackerel was stored under 20 or 4 degree Celsius until 168 hours. Then, it was divided to skin, muscle and viscera. Total DNA was extracted, and 16S rRNA V1-V2 region was amplified for
NIAID Data Ecosystem20
Conservation and quality of grumatã (Prochilodus lineatus) fillets after different depuration periods and frozen storage
Abstract The aim of this study was to evaluate the physicochemical, microbiological, sensory and meat quality characteristics of grumatã fillets after different depuration (0, 48, 72 and 96 h) periods
NIAID Data Ecosystem50
Mean PH of Oncorhynchus mykiss fillets treated with GAP and PCP during storage at 4°C for 18 days.
Mean PH of Oncorhynchus mykiss fillets treated with GAP and PCP during storage at 4°C for 18 days.
Figshare2025-11-20 更新40
