Processing innovations for tailoring eating quality and nutrition of meat-based foods.

Zhang R, Realini CE, Zhang W, Farouk MM

DOI: 10.1016/bs.afnr.2026.07.001
Published: 2026
Container: Advances in food and nutrition research
Publisher: Not recorded
Open access: unknown

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Cite this work

BibTeX

@article{allodium:10.1016/bs.afnr.2026.07.001,
  title = {Processing innovations for tailoring eating quality and nutrition of meat-based foods.},
  author = {Zhang R and Realini CE and Zhang W and Farouk MM},
  year = {2026},
  journal = {Advances in food and nutrition research},
  doi = {10.1016/bs.afnr.2026.07.001},
  url = {https://doi.org/10.1016/bs.afnr.2026.07.001}
}

RIS

TY  - JOUR
TI  - Processing innovations for tailoring eating quality and nutrition of meat-based foods.
AU  - Zhang R
AU  - Realini CE
AU  - Zhang W
AU  - Farouk MM
PY  - 2026
JO  - Advances in food and nutrition research
DO  - 10.1016/bs.afnr.2026.07.001
UR  - https://doi.org/10.1016/bs.afnr.2026.07.001
ER  -

APA

R, Z., CE, R., W, Z., & MM, F. (2026). Processing innovations for tailoring eating quality and nutrition of meat-based foods.. Advances in food and nutrition research. https://doi.org/10.1016/bs.afnr.2026.07.001

Source records

pubmed · retrieved 2026-09-25T12:29:20.932Z