Nutritional and health value of plant-based meat alternatives

Winston Craig; Andrew Berardy

doi:10.1016/B978-0-323-85838-0.00004-3

Nutritional and health value of plant-based meat alternatives

School of Public Health

Research output: Chapter in Book/Report/Conference proceeding › Chapter

Original language	English
Title of host publication	Meat and Meat Replacements
Subtitle of host publication	An Interdisciplinary Assessment of Current Status and Future Directions
Publisher	Elsevier
Pages	171-194
Number of pages	24
ISBN (Electronic)	9780323858380
ISBN (Print)	9780323897976
DOIs	https://doi.org/10.1016/B978-0-323-85838-0.00004-3
State	Published - Jan 1 2022

ASJC Scopus Subject Areas

General Health Professions
General Medicine

Keywords

Iron
Legumes
Processed plant protein foods
Saturated fat
Sodium
Soy
Sustainability

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10.1016/B978-0-323-85838-0.00004-3

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title = "Nutritional and health value of plant-based meat alternatives",

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KW - Saturated fat

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KW - Soy

KW - Sustainability

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PB - Elsevier

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Nutritional and health value of plant-based meat alternatives

ASJC Scopus Subject Areas

Keywords

Access to Document

OpenUrl availability

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