Wang, D.; Chai, X.; Wang, S.; Zhao, T.; Zheng, X.; Rao, W.; Yang, H.; Zhang, D.; Hou, C.
The Effects of Packaging Barrier Properties Coupled with Storage Temperatures on the Dominant Spoilage Bacteria Composition and Freshness Quality of Lamb. Foods 2025, 14, 343.
https://doi.org/10.3390/foods14030343
AMA Style
Wang D, Chai X, Wang S, Zhao T, Zheng X, Rao W, Yang H, Zhang D, Hou C.
The Effects of Packaging Barrier Properties Coupled with Storage Temperatures on the Dominant Spoilage Bacteria Composition and Freshness Quality of Lamb. Foods. 2025; 14(3):343.
https://doi.org/10.3390/foods14030343
Chicago/Turabian Style
Wang, Debao, Xiaoyu Chai, Su Wang, Tongtong Zhao, Xiaochun Zheng, Weili Rao, Huiguo Yang, Dequan Zhang, and Chengli Hou.
2025. "The Effects of Packaging Barrier Properties Coupled with Storage Temperatures on the Dominant Spoilage Bacteria Composition and Freshness Quality of Lamb" Foods 14, no. 3: 343.
https://doi.org/10.3390/foods14030343
APA Style
Wang, D., Chai, X., Wang, S., Zhao, T., Zheng, X., Rao, W., Yang, H., Zhang, D., & Hou, C.
(2025). The Effects of Packaging Barrier Properties Coupled with Storage Temperatures on the Dominant Spoilage Bacteria Composition and Freshness Quality of Lamb. Foods, 14(3), 343.
https://doi.org/10.3390/foods14030343
