Meat hybrids–An assessment of sensorial aspects, consumer acceptance, and nutritional properties

So-called meat hybrids are a new class of products where a fraction of the meat product (e.g., 20%) is replaced with alternative protein sources, such as plant-based ones. Research suggests that these products could serve as a low-threshold offer for a specific target group that wants to cut down on...

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Detalles Bibliográficos
Autores principales: Baune, Marie-Christin, Broucke, Keshia, Ebert, Sandra, Gibis, Monika, Weiss, Jochen, Enneking, Ulrich, Profeta, Adriano, Terjung, Nino, Heinz, Volker
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Frontiers Media S.A. 2023
Materias:
Nutrition
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9941143/
https://www.ncbi.nlm.nih.gov/pubmed/36824169
http://dx.doi.org/10.3389/fnut.2023.1101479

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9941143/
https://www.ncbi.nlm.nih.gov/pubmed/36824169
http://dx.doi.org/10.3389/fnut.2023.1101479

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