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The main focus of his research is on the biochemistry of muscle proteins and their role in meat tenderness. Declan has always encouraged the uptake of science-based innovations by the food industry and has interacted widely with the sector to this end. His work has contributed to the introduction of new technologies at industrial level, particularly in Ireland's competitive beef sector. He has collaborated in his research programme with many different research groups from Europe and all around the world including Australia, Korea, New Zealand, Uruguay, China, Brazil and of course the USA.
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论文共 32 篇作者统计合作学者相似作者
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MEAT SCIENCE (2021): 108311-108311
Meat science (2021): 108611-108611
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