Meat and meat alternatives: where is the gap in scientific knowledge and technology?
The unprecedented surge of developing meat analogues and other alternative protein products in the past few years has occurred amidst numerous technological challenges. The creation of fibril structure and flavour from non-muscle proteinaceous sources to mimic fresh and processed meat requires a cle...
| Published in: | Italian Journal of Animal Science |
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| Main Author: | |
| Format: | Article |
| Language: | English |
| Published: |
Taylor & Francis Group
2023-12-01
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| Subjects: | |
| Online Access: | http://dx.doi.org/10.1080/1828051X.2023.2211988 |