Veggie burgers in the EU market: a nutritional challenge?
Author:
Funder
Generalitat de Catalunya
Publisher
Springer Science and Business Media LLC
Subject
Industrial and Manufacturing Engineering,Biochemistry,General Chemistry,Food Science,Biotechnology
Link
https://link.springer.com/content/pdf/10.1007/s00217-021-03808-9.pdf
Reference46 articles.
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2. Mohamed Z, Terano R, Yeoh SJ, Iliyasu A (2017) Opinions of non-vegetarian consumers among the Chinese community in Malaysia toward vegetarian food and diets. J Food Prod Mark 23:80–98. https://doi.org/10.1080/10454446.2017.1244795
3. Desmond E (2006) Reducing salt: a challenge for the meat industry. Meat Sci 74:188–196. https://doi.org/10.1016/j.meatsci.2006.04.014
4. Health Organization Regional Office for Europe (2015) European food and nutrition action plan. Health Organization Regional Office, Europe
5. Weinrich R (2019) Opportunities for the adoption of health-based sustainable dietary patterns: a review on consumer research of meat substitutes. Sustain 11:4028
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