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Effect of Monascus as a nitrite substitute on color, lipid oxidation, and proteolysis of fermented meat mince

Food ChemistryFood FermentationBiochemistryFermented Meat MinceFood AnalysisBiochemical EngineeringBiotechnologyLipid OxidationMicrobiologyNitrite SubstituteMeat QualityMetabolismMedicineMeat ScienceHealth Sciences