Periodo de publicación recogido
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Global need for cell-cultured meat: meat without animal suffering and environmental burden, but with taste and texture
Henk Hoogenkamp
Fleischwirtschaft international: journal for meat production and meat processing, ISSN 0179-2415, Nº. 4, 2021, págs. 22-25
In the cell lies the power: cellular agriculture on the rise - biology from the laboratory will replace familiar structures
Henk Hoogenkamp
Fleischwirtschaft international: journal for meat production and meat processing, ISSN 0179-2415, Nº. 3, 2021, págs. 48-52
Non-stop protein growth: dry fractioning allows all-natural protein ingredient processing without the use of water and chemicals
Henk Hoogenkamp
Fleischwirtschaft international: journal for meat production and meat processing, ISSN 0179-2415, Nº. 2, 2021, págs. 46-48
Plant proteins are not a self-evident fact
Henk Hoogenkamp
Fleischwirtschaft international: journal for meat production and meat processing, ISSN 0179-2415, Nº. 4, 2020, págs. 47-49
Nutrition in harmony: sustainable and renawable food production is a fundamental human need
Henk Hoogenkamp
Fleischwirtschaft international: journal for meat production and meat processing, ISSN 0179-2415, Nº. 4, 2019, págs. 44-47
Creating equal access to wholesome food
Henk Hoogenkamp
Fleischwirtschaft international: journal for meat production and meat processing, ISSN 0179-2415, Nº. 2, 2019, págs. 96-102
The magic touch of Silicon Valley
Henk Hoogenkamp
Fleischwirtschaft international: journal for meat production and meat processing, ISSN 0179-2415, Nº. 4, 2017, págs. 26-29
Impossible Foods has received funding and support from strong investors
Henk Hoogenkamp
Fleischwirtschaft international: journal for meat production and meat processing, ISSN 0179-2415, Nº. 2, 2017, págs. 42-44
Dietary habits reflect a new reality
Henk Hoogenkamp
Fleischwirtschaft international: journal for meat production and meat processing, ISSN 0179-2415, Nº. 5, 2016, págs. 47-52
Sustainability: Real plant meat may assure supply
Henk Hoogenkamp
Fleischwirtschaft international: journal for meat production and meat processing, ISSN 0179-2415, Nº. 4, 2016, págs. 27-31
Henk Hoogenkamp
Fleischwirtschaft international: journal for meat production and meat processing, ISSN 0179-2415, Nº. 6, 2015, págs. 37-41
Shifts in transitional protein solutions - Part 2
Henk Hoogenkamp
Fleischwirtschaft international: journal for meat production and meat processing, ISSN 0179-2415, Nº. 5, 2015, págs. 41-45
Henk Hoogenkamp
Fleischwirtschaft international: journal for meat production and meat processing, ISSN 0179-2415, Nº. 3, 2015, págs. 50-54
Poultry: the domination keeps on growing
Henk Hoogenkamp
Fleischwirtschaft international: journal for meat production and meat processing, ISSN 0179-2415, Nº. 2, 2015, págs. 28-35
Meat, grain and biofuel collision course
Henk Hoogenkamp
Fleischwirtschaft international: journal for meat production and meat processing, ISSN 0179-2415, Nº. 5, 2014, págs. 40-49
Transfats phasing out the market
Henk Hoogenkamp
Fleischwirtschaft international: journal for meat production and meat processing, ISSN 0179-2415, Nº. 1, 2014, págs. 12-15
Henk Hoogenkamp
Fleischwirtschaft international: journal for meat production and meat processing, ISSN 0179-2415, Nº. 5, 2013, págs. 42-44
Building a better hybrid burger - Part 2
Henk Hoogenkamp
Fleischwirtschaft international: journal for meat production and meat processing, ISSN 0179-2415, Nº. 2, 2013, págs. 80-89
Building a better hybrid burgers
Henk Hoogenkamp
Fleischwirtschaft international: journal for meat production and meat processing, ISSN 0179-2415, Nº. 1, 2013, págs. 16-24
Sodium: too much or too little?
Henk Hoogenkamp
Fleischwirtschaft international: journal for meat production and meat processing, ISSN 0179-2415, Nº. 4, 2012, págs. 32-36
Henk Hoogenkamp
Fleischwirtschaft international: journal for meat production and meat processing, ISSN 0179-2415, Nº. 3, 2012, págs. 23-27
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