Meat Analogs from Different Protein Sources: A Comparison of Their Sustainability and Nutritional Content
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Fresán, U.; Mejia, M.A.; Craig, W.J.; Jaceldo-Siegl, K.; Sabaté, J. Meat Analogs from Different Protein Sources: A Comparison of Their Sustainability and Nutritional Content. Sustainability 2019, 11, 3231. https://doi.org/10.3390/su11123231
Fresán U, Mejia MA, Craig WJ, Jaceldo-Siegl K, Sabaté J. Meat Analogs from Different Protein Sources: A Comparison of Their Sustainability and Nutritional Content. Sustainability. 2019; 11(12):3231. https://doi.org/10.3390/su11123231
Chicago/Turabian StyleFresán, Ujué, Maximino Alfredo Mejia, Winston J Craig, Karen Jaceldo-Siegl, and Joan Sabaté. 2019. "Meat Analogs from Different Protein Sources: A Comparison of Their Sustainability and Nutritional Content" Sustainability 11, no. 12: 3231. https://doi.org/10.3390/su11123231