Papers: 10.3390/foods9101386
https://doi.org/10.3390/foods9101386
The Use of Less Conventional Meats or Meat with High pH Can Lead to the Growth of Undesirable Microorganisms during Natural Meat Fermentation
Cited by: 13
Author(s): Christina Charmpi, Emiel Niels Van Reckem, Nikoleta Sameli, David Van der Veken, Luc De Vuyst, Frédéric Leroy
Published: almost 5 years ago
Software Mentions 5
cran: ggplot2
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cran: PERMANOVA
Multivariate Analysis of Variance Based on Distances and PermutationsPapers that mentioned: 6,292
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