Comparing meat and meat alternatives: an analysis of nutrient quality in five European countries
Abstract Objective: To assess and compare the (macro-)nutritional composition of red meat (RM) and poultry meat (PM) products with the emerging category of meat substitutes. Design: We use information on nutritional values per 100 g to estimate the differences in the nutritional composition between...
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| Main Authors: | , |
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| Format: | Book |
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Cambridge University Press,
2023-12-01T00:00:00Z.
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Internet
Connect to this object online.3rd Floor Main Library
| Call Number: |
A1234.567 |
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| Copy 1 | Available |