Meat alternative: Revision history


For any version listed below, click on its date to view it. For more help, see Help:Page history and Help:Edit summary. (cur) = difference from current version, (prev) = difference from preceding version, m = minor edit, → = section edit, ← = automatic edit summary

(newest | oldest) View (newer 500 | ) (20 | 50 | 100 | 250 | 500)

29 May 2024

20 May 2024

12 May 2024

8 May 2024

6 May 2024

2 May 2024

1 May 2024

  • curprev 06:4306:43, 1 May 2024Citation bot talk contribs 50,237 bytes +6 Alter: pmc, title, date. Add: bibcode, pmid, pages, doi-access, authors 1-1. Removed URL that duplicated identifier. Removed parameters. Some additions/deletions were parameter name changes. | Use this bot. Report bugs. | Suggested by Jay8g | #UCB_toolbar undo
  • curprev 05:5505:55, 1 May 2024Giigiiop talk contribs 50,231 bytes +5,870 →‎Production and composition: The added notes discusses meatless tissue engineering techniques and the advantages of the bottom-up approach in controlling the composition and characteristics of meat alternatives. It explains the use of various scaffold materials and methods for cellular growth. It highlights a study indicating that heavy meat eaters are more willing to switch to meat alternatives if they closely resemble authentic meat, emphasizing the role of sensory experience in acceptance undo Tag: Visual edit

30 April 2024

21 April 2024

20 April 2024

19 April 2024

(newest | oldest) View (newer 500 | ) (20 | 50 | 100 | 250 | 500)