meat shelflife. meat shelflife
收藏NIAID Data Ecosystem2026-05-01 收录
下载链接：
https://www.ncbi.nlm.nih.gov/bioproject/PRJEB57804
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资源简介：
Experimental treatments resulted from the combination of two packaging types (vacuum packaging vs. vacuum packaging with antimicrobial agent) and two storage conditions of meat (chilled for 120 days at 1.38 °C ± 0.21 vs. chilled for 28 days and then frozen at -20°C for 92 days). Samples were collected on days 0, 28, 45, 90, and 120 of storage (4 samples/treatment/day).
创建时间：
2024-01-02
