High-throughput sequencing approach to reveal the bacterial diversity of traditional yak jerky from the Tibetan regions

Publication date: Available online 16 October 2020Source: Meat ScienceAuthor(s): Rongxin Wen, Yichao Lv, Xiang-ao Li, Qian Chen, Baohua Kong

Source: Meat Science - October 16, 2020 Category: Food Science Source Type: research