Results 121 to 130 of about 15,470 (141)

Salt reduction strategies in processed meat products – A review

Trends in Food Science and Technology, 2017
Elena S Inguglia, Zhihang Zhang, Brijesh K Tiwari   +2 more
exaly  

Reducing meat consumption and following plant-based diets: Current evidence and future directions to inform integrated transitions

Trends in Food Science and Technology, 2019
João Graça, Cristina A Godinho, Monica Truninger   +2 more
exaly  

Cultivated meat: disruptive technology for sustainable meat production

Tamar Dvash, Neta Lavon
openaire   +1 more source

Meat alternatives: an integrative comparison

Trends in Food Science and Technology, 2019
Peter Feindt, Atze Jan van der Goot, Barbara van Mierlo   +2 more
exaly  

Proportion and number of cancer cases and deaths attributable to potentially modifiable risk factors in the United States, 2019

Ca-A Cancer Journal for Clinicians
Farhad Islami, Marjorie L Mccullough Scd, Rd   +1 more
exaly  

CULTIVATED MEAT: CONSIDERATION FOR HALAL STATUS

2023
openaire   +1 more source

Environmental Sustainability of Cultivated Meat

Hanna L. Tuomisto, Toni Ryynänen
openaire   +1 more source

A Hybrid Approach to Cultivated Meat

Industrial Biotechnology, 2020
openaire   +1 more source

MORE DETAILS ON RED MEAT, COLON CANCER LINK

Ca-A Cancer Journal for Clinicians, 2005
exaly  

Fat deposition, fatty acid composition and meat quality: A review

Meat Science, 2008
R I Richardson
exaly