Meat and meat alternatives: where is the gap in scientific knowledge and technology?
Author:
Affiliation:
1. Department of Animal and Food Sciences, University of Kentucky, Lexington, KY, USA
Funder
USDA National Institute of Food and Agriculture, USA
Publisher
Informa UK Limited
Subject
Animal Science and Zoology
Link
https://www.tandfonline.com/doi/pdf/10.1080/1828051X.2023.2211988
Reference80 articles.
1. Physical and Sensory Characteristics of Low-Fat Fresh Pork Sausage Processed with Various Levels of Added Water
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3. Recent trends in the application of cold plasma for the modification of plant proteins - A review
4. Meat hybrids–An assessment of sensorial aspects, consumer acceptance, and nutritional properties
5. Micro-algae as a source of protein
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