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

Zoekresultaten

• Afgerond

  MEATHYBRID: Meathybrid, Substitution of animal by plant proteins in meat products

  De Loose, M. (Projectverantwoordelijke), Broucke, K. (Onderzoeker) & Van Royen, G. (Projectbegeleider)

  1/07/17 → 31/12/19

  Project: Onderzoek

  • Vegetable Protein 100%
  • Plant Protein 91%
  • Meat Product 60%
  • Consumer Acceptance 50%
  • Extrudate 46%