Results 201 to 210 of about 15,046 (258)

Omnivores and Vegetarians Think Alike About Taste, Familiarity, and Price of Meat and Meat Analogs. [PDF]

Nutrients
Querini T, Tagliabue M.
europepmc   +1 more source

Substitutes for sucrose in curing meats /

, 1921
openaire   +2 more sources

Dietary herbal mixture powder as a natural growth promoter: effects on growth performance, carcass traits, blood biochemistry, Antioxidant gene expression, and gut microbial load in arbor acres broilers. [PDF]

Poult Sci
Algothmi KM, Alshaya DS.
europepmc   +1 more source

The Certainty of the Evidence on Plant- vs Meat-Predominant Dietary Patterns and Depression: An Umbrella Review. [PDF]

Nutr Rev
Lee MF, Bayes J, Moustafa AA, Moustafa AA, Storz MA, Best T.   +5 more
europepmc   +1 more source

On the Road to Salt Liberation: The Effect of Including Oyster Mushrooms and Sylvinite on the Quality of Traditional Beef Patties. [PDF]

Foods
Sepulveda-Truan G, Espinosa-Ramírez J, Tejada-Ortigoza V, Díaz R, Sepúlveda N, Almonacid L, Martínez A, Scheuermann E, Domínguez-Valencia R, Quiñones J.   +9 more
europepmc   +1 more source

Some of the next articles are maybe not open access.

Related searches:

Meat analogues: Health promising sustainable meat substitutes

Critical Reviews in Food Science and Nutrition, 2016
There is a scarcity of protein of high biological value due to rapid increase in the world population and limited natural resources. Meat is a good source of protein of high biological value but converting the vegetable protein into animal protein is not economical. There is a trend of production of healthy and delicious meat free food for satisfaction
Pavan, Kumar, M K, Chatli, Nitin, Mehta, Parminder, Singh, O P, Malav, Akhilesh K, Verma   +5 more
openaire   +2 more sources