1-1 of 1
Keywords: alternative proteins
Close
Follow your search
Access your saved searches in your account

Would you like to receive an alert when new items match your search?
Close Modal
Sort by
Journal Articles
Gastronomica (2016) 16 (3): 66–78.
Published: 01 August 2016
... of their meatlike taste, texture, and overall sensory experience. These alternative proteins (APs) are not, however, intended merely as a substitute for conventional meat. Instead they are viewed and marketed by their developers as meat, made simply from a different raw material and via different methods. Yet...