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 Julkaisujen tiedon ikoni

No meat, lab meat, or half meat? Dutch and Finnish consumers’ attitudes toward meat substitutes, cultured meat, and hybrid meat products

Vertaisarvioitu
Avoin saatavuus
DOI
10.1016/j.foodqual.2023.104886
van Dijk, Birgit; Jouppila, Kirsi; Sandell, Mari; Knaapila, Antti
Food Quality and Preference2023 Julkaisujen tiedon ikoni

Effect of laccase and transglutaminase on the textural and water-binding properties of cooked chicken breast meat gels

Vertaisarvioitu
DOI
10.1007/s00217-006-0384-z
Lantto, Raija; Puolanne, Eero; Katina, Kati; Niemistö, Markku; Buchert, Johanna; Autio, Karin
European Food Research and Technology2007 Julkaisujen tiedon ikoni

Meat market

Avoin saatavuus
Jansik, Csaba
Natural resources and bioeconomy studies2021 Julkaisujen tiedon ikoni

Lipid oxidation in cooked pork meat sausages as affected by natural antioxidant combinations

Avoin saatavuus
Keto, Liisa; Mäkinen, Sari¨; Seppä, Laila; Puolanne, Eero; Mäki, Maarit
International Congress of Meat Science and Technology2019 Julkaisujen tiedon ikoni

Concentration of umami compounds in pork meat and cooking juice with different cooking times and temperatures

Vertaisarvioitu
DOI
10.1111/1750-3841.13127
Minna K. Rotola-Pukkila; Seija T. Pihlajaviita; Mika T. Kaimainen; Anu I. Hopia
journal food science2015 Julkaisujen tiedon ikoni

The relationship between meat disgust and meat avoidance—A chicken-and-egg problem

Vertaisarvioitu
Avoin saatavuus
DOI
10.3389/fnut.2022.958248
Becker, Elisa; Kozmér, Stella; Aulbach, Matthias B.; Lawrence, Natalia S.
Frontiers in Nutrition2022 Julkaisujen tiedon ikoni

Agricultural and food markets : Meat market

Avoin saatavuus
Jansik, Csaba; Karhula, Timo
Natural resources and bioeconomy studies2022 Julkaisujen tiedon ikoni

Agriculture and food markets : Meat market

Avoin saatavuus
Jansik, Csaba
Natural resources and bioeconomy studies2020 Julkaisujen tiedon ikoni

Factors affecting the shelf-life of gas- and vacuum-packed cooked meat products: 1. Sliced ham.

Vertaisarvioitu
Ahvenainen, Raija; Skyttä, Eija; Kivikataja, Raija-Liisa
Lebensmittel-Wissenschaft & Technologie1989 Julkaisujen tiedon ikoni

Factors affecting the shelf-life of gas- and vacuum-packed cooked meat products: 2. Vienna Sausages

Vertaisarvioitu
Ahvenainen, Raija; Kivikataja, Raija-Liisa; Skyttä, Eija
LWT - Food Science and Technology1989

No meat, lab meat, or half meat? Dutch and Finnish consumers’ attitudes toward meat substitutes, cultured meat, and hybrid meat products

Vertaisarvioitu
Avoin saatavuus
DOI
10.1016/j.foodqual.2023.104886
2023

Effect of laccase and transglutaminase on the textural and water-binding properties of cooked chicken breast meat gels

Vertaisarvioitu
DOI
10.1007/s00217-006-0384-z
2007

Meat market

Avoin saatavuus
2021

Lipid oxidation in cooked pork meat sausages as affected by natural antioxidant combinations

Avoin saatavuus
2019

Concentration of umami compounds in pork meat and cooking juice with different cooking times and temperatures

Vertaisarvioitu
DOI
10.1111/1750-3841.13127
2015

The relationship between meat disgust and meat avoidance—A chicken-and-egg problem

Vertaisarvioitu
Avoin saatavuus
DOI
10.3389/fnut.2022.958248
2022

Agricultural and food markets : Meat market

Avoin saatavuus
2022

Agriculture and food markets : Meat market

Avoin saatavuus
2020

Factors affecting the shelf-life of gas- and vacuum-packed cooked meat products: 1. Sliced ham.

Vertaisarvioitu
1989

Factors affecting the shelf-life of gas- and vacuum-packed cooked meat products: 2. Vienna Sausages

Vertaisarvioitu
1989