Understanding University Students' Willingness to Try Cultured Meat: Insights from Italy. [PDF]
NutrientsAnnunziata A, Kraus A, Mariani A.
europepmc +1 more source
Growth performance, carcass traits, and breast meat quality of slow-growing broiler strains reared in a free-range system: effects of genotype and sex at different slaughter ages. [PDF]
Trop Anim Health ProdLacerda MB +8 more
europepmc +1 more source
Current Innovations in Meat Fermentation with a View to Producing More Sustainable, Healthier and Safer Products. [PDF]
FoodsCrowley CH +3 more
europepmc +1 more source
Wild boar (Sus scrofa) meat quality research at the crossroads of genetics and nutrition: a global bibliometric mapping. [PDF]
Food Sci Anim ResourQuoc LPT +4 more
europepmc +1 more source
Potential of Berry Fruit Pomace for Application in Processed Meat as Natural Alternative to Nitrates and Nitrites. [PDF]
MoleculesSkwarek-Jóźwiak P, Karwowska M.
europepmc +1 more source
Technological landscapes and sustainable transitions: reconfiguring the meat industry in Asia. [PDF]
Food Sci Anim ResourBassey AP, Zhang W, Zhou G.
europepmc +1 more source
Recent Advances in Sustainable Yeast-Based Single-Cell Protein Production from Renewable Substrates Using Engineering Approaches. [PDF]
J Microbiol BiotechnolYosriah E +4 more
europepmc +1 more source
Modern Trends in Alternative Proteins and Processing Technologies for Sustainable Food Systems with Antioxidant Implications. [PDF]
Antioxidants (Basel)Hwang YH +6 more
europepmc +1 more source
Physiological and meat quality responses to phased and continuous hydrolyzed yeast (<i>Saccharomyces cerevisiae</i>) supplementation in densely stocked broiler chickens. [PDF]
Vet Anim SciMoreane N +7 more
europepmc +1 more source
The future of meat: innovations in production within an expanding and sustainable food system. [PDF]
Food Sci Anim ResourLee D, Jo C.
europepmc +1 more source