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Meat hybrids-An assessment of sensorial aspects, consumer acceptance, and nutritional properties.
Baune, Marie-Christin; Broucke, Keshia; Ebert, Sandra; Gibis, Monika; Weiss, Jochen; Enneking, Ulrich; Profeta, Adriano; Terjung, Nino; Heinz, Volker.
Affiliation
  • Baune MC; DIL German Institute of Food Technologies e.V., Quakenbrück, Germany.
  • Broucke K; Technology and Food Science Unit, ILVO Flanders Research Institute for Agriculture, Fisheries and Food, Melle, Belgium.
  • Ebert S; Department of Food Material Science, Institute of Food Science and Biotechnology, University of Hohenheim, Stuttgart, Germany.
  • Gibis M; Department of Food Material Science, Institute of Food Science and Biotechnology, University of Hohenheim, Stuttgart, Germany.
  • Weiss J; Department of Food Material Science, Institute of Food Science and Biotechnology, University of Hohenheim, Stuttgart, Germany.
  • Enneking U; Faculty of Agricultural Sciences and Landscape Architecture, Osnabrück University of Applied Sciences, Osnabrück, Germany.
  • Profeta A; Prokribus GmbH, Institute for Social and Data Sciences, Holzminden, Germany.
  • Terjung N; DIL German Institute of Food Technologies e.V., Quakenbrück, Germany.
  • Heinz V; DIL German Institute of Food Technologies e.V., Quakenbrück, Germany.
Front Nutr ; 10: 1101479, 2023.
Article in En | MEDLINE | ID: mdl-36824169
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Full text: 1 Collection: 01-internacional Database: MEDLINE Language: En Journal: Front Nutr Year: 2023 Document type: Article Affiliation country:
Fulltext
Add to My VHL
Print
XML
PubMed Links
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Full text: 1 Collection: 01-internacional Database: MEDLINE Language: En Journal: Front Nutr Year: 2023 Document type: Article Affiliation country: