Vicia faba: a cheap and sustainable source of protein and its application in beef products

Sulaiman, N, Orfila, C orcid.org/0000-0003-2564-8068, Ho, P orcid.org/0000-0002-2533-0183 et al. (1 more author) (2018) Vicia faba: a cheap and sustainable source of protein and its application in beef products. In: Proceedings of the Nutrition Society. Nutrition Society Summer Conference, 10-12 Jul 2018, Leeds, UK. Cambridge University Press , E137-E137.

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Copyright, Publisher and Additional Information: © The Authors 2018. Reproduced in accordance with the publisher's self-archiving policy.
Dates:
  • Published: 5 October 2018
  • Accepted: 30 June 2018
  • Published (online): 5 October 2018
Institution: The University of Leeds
Academic Units: The University of Leeds > Faculty of Maths and Physical Sciences (Leeds) > School of Food Science and Nutrition (Leeds) > FSN Colloids and Food Processing (Leeds)
The University of Leeds > Faculty of Maths and Physical Sciences (Leeds) > School of Food Science and Nutrition (Leeds) > FSN Nutrition and Public Health (Leeds)
Depositing User: Symplectic Publications
Date Deposited: 22 Mar 2019 15:20
Last Modified: 22 Mar 2019 15:20
Status: Published
Publisher: Cambridge University Press
Identification Number: https://doi.org/10.1017/S002966511800143X
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