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Protein Sources Alternative to Meat: State of the Art and Involvement of Fermentation
Foods, 2022Luísa Barreira +2 more
exaly
The potentials and challenges of using microalgae as an ingredient to produce meat analogues
Trends in Food Science and Technology, 2021Yunlei Fu, Bin Liu, Han Sun
exaly
3D Printing of cultured meat products
Critical Reviews in Food Science and Nutrition, 2022Harish K Handral, Deepak Choudhury
exaly
Alternative meat-curing systems
Canadian Institute of Food Science and Technology Journal, 1984L.L. Diosady, L.J. Rubin, F. Shahidi
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