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A comprehensive insight into the effects of microbial spoilage, myoglobin autoxidation, lipid oxidation, and protein oxidation on the discoloration of rabbit meat during retail display

Comprehensive InsightMicrobial InactivationFood SpoilageMicrobial SpoilageFood MicrobiologyRabbit MeatMicrobiologyPublic HealthMetabolismMedicineMeat QualityFood Safety