Microbiome Characterization of Two Fresh Pork Cuts During Production in a Pork Fabrication Facility
收藏NIAID Data Ecosystem2026-05-02 收录
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The goal of this study was to characterize the microbial profile of two different fresh pork cuts, Bootjack Trim (BJ) and Tenderloin (TL), through a 16S rRNA sequencing workflow developed specifically for investigating low biomass fresh meat within a commercial production schedule.
创建时间：
2024-09-06
