climate change, meat analogs, sustainable protein, Amino acids, nutritive value
Global warming is the main factor causing climate change. The worldwide food system is responsible for about 25% of greenhouse gases (GHG) emissions, with livestock production accounting for the majority of these emissions. So, the goal of the current study was to use legumes (particularly lentil, c...
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| Format: | Article |
| Language: | English |
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New Valley University, Faculty of Agriculture
2023-10-01
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| Series: | New Valley Journal of Agricultural Science |
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| Online Access: | https://nvjas.journals.ekb.eg/article_324534_62ff9bd062b68176383d8a409e0f8b15.pdf |