Abstract
AbstractUse of vegetable proteins in meat products in Denmark is discussed with special reference to economy. Aspects of price vs. quality also are discussed, and performance criteria in the evaluation of vegetable protein products are proposed. Examples are given of recipe optimization with soy protein products, and finally the market perspectives are outlined. It is emphasized that no conflict is seen between the use of vegetable proteins in meat products and agricultural or consumer interests.
Sign-in/Register to access full text options 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
