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

• Rui Liu,
• Tong Xing

Affiliations

Rui Liu

School of Food Science and Engineering, Yangzhou University, Yangzhou, Jiangsu, China

Tong Xing

College of Animal Science and Technology, Nanjing Agricultural University, Nanjing, Jiangsu, China