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Pei Ying Lim

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Comparative analysis of sensory, textural, microstructural, amino acids and protein digestibility properties of animal and alternative meat products in the Asian market

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By Biotechnology Innovation, Kian Ong, Pei Ying Lim, Mufeeda Madathummal
| Wiley Online Library Verified
Conflict of interest The authors declare that they have no conflict of interest. Supporting Information Filename Description ijfs17341-sup-0001-Supinfo.docxWord 2007 document , 19.2 MB Table S1. Product information of the 27 test samples sorted by category, (i) poultry, (ii) red meat, and (iii) seafood, with the accompanying packaging image, protein type(s), test sample code, sample image and cross-sectional view. Table S2.
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