Towards More Sustainable Meat Alternatives: How Technical Parameters Affect the Sensory Properties of Extrusion Products Derived from Soy and Algae

标题
Towards More Sustainable Meat Alternatives: How Technical Parameters Affect the Sensory Properties of Extrusion Products Derived from Soy and Algae
作者
关键词
-
出版物
JOURNAL OF CLEANER PRODUCTION
Volume -, Issue -, Pages -
出版商
Elsevier BV
发表日期
2018-07-06
DOI
10.1016/j.jclepro.2018.07.041

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