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Meat alternative: Revision history



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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


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  • 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

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Retrieved from "https://en.wikipedia.org/wiki/Meat_alternative"







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