Gram,L,Rasch,M,Rasch,M. Food spoilage-interactions between food spoilage bacteria[J]. International Journal of Food Microbiology, 2002
[3]
Liu,Y,Ouyang,G,F,Ouyang,G,F. Changes in volatile compounds of traditional Chinese Nanjing water-boiled salted duck during processing[J]. Journal of Food Science, 2006
[4]
Scarpellini,M,Colombo,S,Colombo,S. Development of genus/species-specific PCR analysis for identification of Carnobacterium strains[J]. Current Opinion in Microbiology, 2002
[5]
Meroth,C,B,Hertel,C,Hertel,C. Monitoring the bacterial population dynamics in sourdough fermentation processes by using PCR-denaturing gradient gel electrophoresis[J]. Applied and Environmental Microbiology, 2003
[6]
Liu,Y,Zhou,G,H,Zhou,G,H. Changes in taste compounds of duck during processing[J]. Food Chemistry, 2007
[7]
Wang,D,Y,Xu,W,M,Xu,W,M. Composition of intramuscular phospholipids and free fatty acids in three kinds of traditional Chinese duck meat products[J]. Poultry Science, 2009
Ercolini,D,Blaiotta,G,Blaiotta,G. The potential of a polyphasic PCR-DGGE approach in evaluating microbial diversity of natural whey cultures for water-buffalo Mozzarella cheese production:bias of culture-dependent and culture-independent analyses[J]. Systematic and Applied Microblology, 2001