Concept information
Preferred term
Subject
- Food sciences and technology
Example
- Proteins may be textured in the extrusion cooking environment and one of the early innovations of extrusion technology was to use soya proteins to make fibrous, meat-like structures. They were originally marketed as meat substitutes but are more commonly used as meat extenders. (Source : INRA)
preferred label (skos-xl)
- https://opendata.inra.fr/CUEX/xl_de_32-4 (Extrusion)
- https://opendata.inra.fr/CUEX/xl_fr_32-1 (Extrusion)
In other languages
-
French
-
meat-extender
-
German
-
Italian
URI
https://opendata.inra.fr/CUEX/32
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