Production of plant-based meat: functionality, limitations and future prospects
Author:
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/s00217-023-04287-w.pdf
Reference219 articles.
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2. Food and Agriculture Organization of the United Nations. FAOSTAT. 2023 https://www.fao.org/faostat/en/?#data
3. Wang Y, Beydoun MA (2009) Meat consumption is associated with obesity and central obesity among US adults. Int J Obes 33(6):621–628
4. Xazela NM et al (2017) Perceptions of rural consumers on the aspects of meat quality and health implications associated with meat consumption. Sustainability 9(5):830
5. Mohamed Z et al (2017) Opinions of non-vegetarian consumers among the Chinese community in Malaysia toward vegetarian food and diets. J Food Prod Mark 23(1):80–98
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