Results 271 to 280 of about 74,704 (302)

Meat consumption, health, and the environment

Science, 2018
Charles Godfray, Paul Aveyard, Jim Hall
exaly  

Plant-based and cell-based approaches to meat production

Nature Communications, 2020
David L Kaplan
exaly  

Textured protein meat substitutes

Trends in Food Science & Technology, 1997
openaire   +1 more source

Cheese as a Meat Substitute

Scientific American, 1917
openaire   +1 more source

Import Substitution in the Meat Subcomplex

Economy of agricultural and processing enterprises, 2020
V.D. Goncharov, S.G. Salnikov
openaire   +1 more source

Intestinal microbiota metabolism of l-carnitine, a nutrient in red meat, promotes atherosclerosis

Nature Medicine, 2013
Zeneng Wang, Bruce S Levison, Elin Org
exaly  

Edible films/coating with tailored properties for active packaging of meat, fish and derived products

Trends in Food Science and Technology, 2020
Pramila Umaraw, Paulo E S Munekata, Akhilesh K Verma   +2 more
exaly  

SUBSTITUTION IN THE MEAT TRADE.

The Lancet, 1904
openaire   +1 more source

A review of research on plant‐based meat alternatives: Driving forces, history, manufacturing, and consumer attitudes

Comprehensive Reviews in Food Science and Food Safety, 2020
Jiang He, Suqin Shao
exaly  

4. Substituting Meat

2017
openaire   +1 more source