The development of extruded meat alternatives using Maillard-reacted beef bone hydrolysate and plant proteins

Summary

The development of extruded meat alternatives using Maillard-reacted beef bone hydrolysate and plant proteins is a doctoral thesis^[1].

Key Facts

• The development of extruded meat alternatives using Maillard-reacted beef bone hydrolysate and plant proteins authored Jie Hong Chiang^[2].
• The development of extruded meat alternatives using Maillard-reacted beef bone hydrolysate and plant proteins's instance of is recorded as doctoral thesis^[3].
• The development of extruded meat alternatives using Maillard-reacted beef bone hydrolysate and plant proteins's publisher is recorded as Massey Research Online^[4].
• The development of extruded meat alternatives using Maillard-reacted beef bone hydrolysate and plant proteins's country of origin is recorded as New Zealand^[5].
• The development of extruded meat alternatives using Maillard-reacted beef bone hydrolysate and plant proteins's publication date is recorded as +2020-00-00T00:00:00Z^[6].
• The development of extruded meat alternatives using Maillard-reacted beef bone hydrolysate and plant proteins's main subject is recorded as food engineering^[7].
• The development of extruded meat alternatives using Maillard-reacted beef bone hydrolysate and plant proteins's main subject is recorded as beef^[8].
• The development of extruded meat alternatives using Maillard-reacted beef bone hydrolysate and plant proteins's main subject is recorded as plant proteins^[9].
• The development of extruded meat alternatives using Maillard-reacted beef bone hydrolysate and plant proteins's main subject is recorded as meat alternative^[10].
• The development of extruded meat alternatives using Maillard-reacted beef bone hydrolysate and plant proteins's Handle ID is recorded as 10179/16164^[11].
• The development of extruded meat alternatives using Maillard-reacted beef bone hydrolysate and plant proteins's title is recorded as The development of extruded meat alternatives using Maillard-reacted beef bone hydrolysate and plant proteins^[12].
• The development of extruded meat alternatives using Maillard-reacted beef bone hydrolysate and plant proteins's copyright holder is recorded as Jie Hong Chiang^[13].
• The development of extruded meat alternatives using Maillard-reacted beef bone hydrolysate and plant proteins's thesis submitted to is recorded as Massey University^[14].
• The development of extruded meat alternatives using Maillard-reacted beef bone hydrolysate and plant proteins's on focus list of Wikimedia project is recorded as NZThesisProject^[15].
• The development of extruded meat alternatives using Maillard-reacted beef bone hydrolysate and plant proteins's copyright status is recorded as copyrighted^[16].
• The development of extruded meat alternatives using Maillard-reacted beef bone hydrolysate and plant proteins's thesis committee member is recorded as Michael Edward Parker^[17].
• The development of extruded meat alternatives using Maillard-reacted beef bone hydrolysate and plant proteins's thesis committee member is recorded as Allan Hardacre^[18].

Body

Designation and Status

The development of extruded meat alternatives using Maillard-reacted beef bone hydrolysate and plant proteins's instance of is recorded as doctoral thesis^[3].