Spoilage-related bacterial diversity of vacuum-packed plant-based meat as affected by essential oil and preservative
Author:
Affiliation:
1. College of Grain Science and Technology, Shenyang Normal University, Shenyang, Liaoning, China
2. Department of Food Technology, Weifang Vocational College of Food Science and Technology, Weifang, Shandong, China
Funder
Project supported by the Shenyang Key Laboratory of Grain and Oil Deep Processing
Publisher
Informa UK Limited
Subject
Food Science
Link
https://www.tandfonline.com/doi/pdf/10.1080/10942912.2023.2248416
Reference32 articles.
1. Plant-based meat alternatives: Compositional analysis, current development and challenges
2. An investigation of the formulation and nutritional composition of modern meat analogue products
3. We Can’t Keep Meating Like This: Attitudes towards Vegetarian and Vegan Diets in the United Kingdom
4. Our daily meat: Justification, moral evaluation and willingness to substitute
5. Reducing meat consumption and following plant-based diets: Current evidence and future directions to inform integrated transitions
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