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

Frontiers in Nutrition（2023）

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摘要

EDITORIAL article Front. Nutr., 13 November 2023Sec. Nutrition and Food Science Technology Volume 10 - 2023 | https://doi.org/10.3389/fnut.2023.1301481

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muscle proteins,meat and meat products,protein interfacial properties,microbial quality,meat processing

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