Meat analogue
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- Vegetarianism
- Methods for Testing the Quality Attributes of Plant-Based Foods: Meat- and Processed-Meat Analogs
- Plant Based Meat Analogue: a Review
- MEAT ANALOGUES Canada’S Hunger for Plant- Based Meat Alternatives Is Growing and UM Researchers Are Looking for Ways to Best Meet the Demand
- Meat Analogue: a Short Review on Processing Aspects
- Legalizing the Meaning of Meat
- Plant-Based Seafood Analogs
- A Food Made from Vegetarian Ingredients That Mimics Animal Meat
- Improved Functional Properties of Meat Analogs by Laccase Catalyzed Protein and Pectin Crosslinks Kiyota Sakai*, Yukihide Sato, Masamichi Okada & Shotaro Yamaguchi
- Texture Methods for Evaluating Meat and Meat Analogue Structures: a Review
- Case Study: When Food & Data Sciences Make Peace with Meat…
- Dossier 2-2020 Layout 1
- A Review on Faux Meat
- Meat Analogues Considerations for the EU Meat Analogues: Considerations for the EU
- Food Supply Chain “Bites”
- Development of High-Moisture Meat Analogues with Hemp and Soy Protein Using Extrusion Cooking