Results 191 to 200 of about 14,197 (216)
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Scientific, sustainability and regulatory challenges of cultured meat
Nature Food, 2020Mark J Post +2 more
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Plant protein-based alternatives of reconstructed meat: Science, technology, and challenges
Trends in Food Science and Technology, 2020Youling L Xiong
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The science of plant‐based foods: Constructing next‐generation meat, fish, milk, and egg analogs
Comprehensive Reviews in Food Science and Food Safety, 2021David Julian McClements, Lutz Grossmann
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Effect of cottonseed oilcake inclusion on ostrich meat chemical composition.
2012Although ostriches were originally domesticated for the harvesting of their feathers, which was followed by high prices being paid for their skins, nowadays they are farmed to provide a healthy red meat. This study investigated the effect of replacing dietary soybean oilcake meal with increasing levels of cottonseed oilcake meal (CSOCM) on the meat ...
DALLE ZOTTE, ANTONELLA +5 more
openaire +1 more source
Meat consumption, health, and the environment
Science, 2018Charles Godfray, Paul Aveyard, Jim Hall
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Plant-based and cell-based approaches to meat production
Nature Communications, 2020David L Kaplan
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Intestinal microbiota metabolism of l-carnitine, a nutrient in red meat, promotes atherosclerosis
Nature Medicine, 2013Zeneng Wang, Bruce S Levison, Elin Org
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Public health risks of ostrich and crocodile meat
Revue Scientifique et Technique de l'OIE, 1997openaire +1 more source