TY  - JOUR
AB  - Discusses the plant‐based alternatives to meat. Looks at the production and uses of a range of meat alternatives from different sources including: soya beans; wheat protein; pea and wheat protein; and myco‐protein. Compares the nutrient profiles with those of meat. Concludes that the way forward is to create new products based on plant proteins and to veganise existing vegetarian meat alternatives.
VL  - 98
IS  - 2
SN  - 0034-6659
DO  - 10.1108/00346659810201050
UR  - https://doi.org/10.1108/00346659810201050
AU  - Davies Jill
AU  - Lightowler Helen
PY  - 1998
Y1  - 1998/01/01
TI  - Plant‐based alternatives to meat
T2  - Nutrition & Food Science
PB  - MCB UP Ltd
SP  - 90
EP  - 94
Y2  - 2024/09/20
ER  -