Scientific review on Meat Analogues and Plant-based Ingredients
Meat analogues are generally considerd as a route towards more sustainabe diets. Developments in this sector are going incredibly fast. This book provides a state of the art overview of science and technology on meat analogues and plant-based ingredients and is bublished by the Food Process Engineering Group of Wageningen University.
Laboratory of Food Proces Engineering of Wageningen University
Cover design: isontwerp.nl, Ilse Schrauwers, 2021
Lay-out: my-thesis.nl, Ferdinand van Nispen
Print: GVO drukkers & Vormgevers, Ede, NL