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Control of spoilage microorganisms in minced pork by a self-developed modified atmosphere induced by the respiratory activity of meat microflora

Respiratory ActivityMicrobial InactivationMinced PorkMeat PackagingMicrobial ContaminationFood SpoilageMeat MicrofloraFood MicrobiologyMicrobial EcologyMicrobial ControlMicrobiologyPublic HealthMeat ScienceFood SafetyHealth Sciences