Comparison of the Nutritional Characteristics of Plant-Based Alternative Meat Products and Processed Animal Meat Products Sold Korea
Author:
Affiliation:
1. Food Safety Center, Food Safety Division, Pulmuone Co., Ltd.
Publisher
The Korean Society of Food Science and Nutrition
Subject
Nutrition and Dietetics,Food Science
Link
http://pdf.medrang.co.kr/JKFN/2023/052/JKFN052-03-276.pdf
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2. Effect of Binding Agents on Quality Characteristics of Mushroom Based Sausage Analogue
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4. In vitro meat production: Challenges and benefits over conventional meat production
5. Heading Date and Growth Character of Korean Wheat Cultivars by Controlling Photoperiod for Rapid Generation Advancement
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