Results 201 to 210 of about 14,197 (216)

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  

Bringing cultured meat to market: Technical, socio-political, and regulatory challenges in cellular agriculture

Trends in Food Science and Technology, 2018
Neil Stephens, Lucy Di Silvio, Marianne J Ellis   +2 more
exaly  

Active and intelligent packaging in meat industry

Trends in Food Science and Technology, 2017
Zhongxiang Fang, Robyn Warner, Stuart K Johnson   +2 more
exaly  

Structuring processes for meat analogues

Trends in Food Science and Technology, 2018
Atze Jan van der Goot
exaly  

The dietetic value of ostrich meat

2002
FERRARA, LYDIA, MONTESANO, DOMENICO, S. Castaldo   +2 more
openaire   +1 more source

Salt reduction strategies in processed meat products – A review

Trends in Food Science and Technology, 2017
Elena S Inguglia, Zhihang Zhang, Brijesh K Tiwari   +2 more
exaly  

Reducing meat consumption and following plant-based diets: Current evidence and future directions to inform integrated transitions

Trends in Food Science and Technology, 2019
João Graça, Cristina A Godinho, Monica Truninger   +2 more
exaly  

Meat alternatives: an integrative comparison

Trends in Food Science and Technology, 2019
Peter Feindt, Atze Jan van der Goot, Barbara van Mierlo   +2 more
exaly  

Proportion and number of cancer cases and deaths attributable to potentially modifiable risk factors in the United States, 2019

Ca-A Cancer Journal for Clinicians
Farhad Islami, Marjorie L Mccullough Scd, Rd   +1 more
exaly  

Ostrich Meat Characteristics and Factors That Influence The Meat Quality

2014
ŞAHAN, Ümran, YILMAZ, Bilgehan
openaire   +1 more source