Results 171 to 180 of about 582,891 (206)
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Consumers’ associations, perceptions and acceptance of meat and plant-based meat alternatives
Food Quality and Preference, 2021Michael Siegrist, Christina Hartmann
exaly
Meat and plant-based meat analogs: Nutritional profile and in vitro digestion comparison
Food Hydrocolloids, 2023Cuixia Sun, Yixin Zheng
exaly
Meat marketing | transport of meat and meat products
2004James, SJ, James, C
openaire +1 more source
1998
Red meat is derived from a number of animal species (e.g. cattle, sheep, goat, camel, deer, buffalo, horse, pig). Total world production of red meats was estimated to be approximately 120 million tonnes carcass weight in 1991. Red meats are important in international trade with about 11 million tonnes per year being exported.
openaire +1 more source
Red meat is derived from a number of animal species (e.g. cattle, sheep, goat, camel, deer, buffalo, horse, pig). Total world production of red meats was estimated to be approximately 120 million tonnes carcass weight in 1991. Red meats are important in international trade with about 11 million tonnes per year being exported.
openaire +1 more source
Finding flexitarians: Current studies on meat eaters and meat reducers
Trends in Food Science and Technology, 2021Hans Dagevos
exaly
Nitrite and nitrate in meat processing: Functions and alternatives
Current Research in Food Science, 2023Zhongli Pan
exaly
Texture methods for evaluating meat and meat analogue structures: A review
Food Control, 2021Atze Jan van der Goot +2 more
exaly
The potentials and challenges of using microalgae as an ingredient to produce meat analogues
Trends in Food Science and Technology, 2021Peipei Sun, Yunlei Fu, Bin Liu
exaly