Work

The ‘meathybrid’ concept: bridging the gap between texture, taste, sustainability and nutrition

Year: 2024

Type: article

Source: International Journal of Food Science & Technology

DOI: 10.1111/ijfs.17425

Authors: Fatma Boukid, Marie-Christin Baune, Nino Terjung, Aditya Francis, Sergiy Smetana

Institutions: German Institute of Food Technologies, University of Veterinary Medicine Hannover, Foundation

Language: English

Topic: Agriculture Sustainability and Environmental Impact

Subfield: Ecology

Field: Environmental Science

Domain: Physical Sciences

SDG: Zero hunger

Open Access status: closed

OpenAlex ID: W4401555016

FWCI: 4.809

Cites: 58

Cited by: 18

Related to: 10