Funding for this research was provided by:
National Key Research and Development Program of China (2016YFD0500502)
National Basic Research Program of China (2012CB124703)
Priority Academic Program Development of Jiangsu Higher Education Institutions
Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control
Article History
Received: 8 December 2018
Accepted: 8 June 2019
First Online: 14 June 2019
Compliance with ethical standards
:
: The authors declare that there is no conflict of interest associated with this manuscript.