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Editorial: Quality and nutrition of meat and meat products: emphasis on muscle protein structure, activity,

Rui Liu1, Tong Xing2

  • 1School of Food Science and Engineering, Yangzhou University, Yangzhou, Jiangsu, China.

Frontiers in Nutrition
|November 29, 2023
PubMed
Abstract

No abstract available in PubMed .

Keywords:
meat and meat productsmeat processingmicrobial qualitymuscle proteinsprotein interfacial properties

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