Meat Analogue
Frederic P. Miller, Agnes F. Vandome, John McBrewster
Please note that the content of this book primarily consists of articles available from Wikipedia or other free sources online. A meat analogue, also called a meat substitute, mock meat, faux meat, or imitation meat, approximates the aesthetic qualities (primarily texture, flavor, and appearance) and/or chemical characteristics of specific types of meat. Generally, meat analogue is understood to mean a food made from non-meats, sometimes without other animal products such as dairy. The market for meat imitations includes vegetarians, vegans, non-vegetarians seeking to reduce their meat consumption for health or ethical reasons, and people following religious dietary laws, such as Kashrut or Halal. Buddhist cuisine features the oldest...
ISBN: 978-6-1329-1245-9
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Книга по требованию
Дата выхода: июль 2011