Review of technology and materials for the development of cultured meat-Reference-Cited by-同舟云学术

Review of technology and materials for the development of cultured meat

Published:2022-04-25 Issue: Volume: Page:1-25
ISSN:1040-8398
Container-title:Critical Reviews in Food Science and Nutrition
language:en
Short-container-title:Critical Reviews in Food Science and Nutrition

Author:

Lee Da Young¹^ORCID,Lee Seung Yun¹^ORCID,Jung Jae Won¹^ORCID,Kim Jae Hyun¹^ORCID,Oh Dong Hun¹^ORCID,Kim Hyun Woo¹^ORCID,Kang Ji Hyeop¹^ORCID,Choi Jung Seok²^ORCID,Kim Gap-Don³^ORCID,Joo Seon-Tea⁴^ORCID,Hur Sun Jin¹^ORCID

Affiliation:

1. Department of Animal Science and Technology, Chung-Ang University, Anseong-si, Gyeonggi, Korea

2. Department of Animal Science, Chungbuk National University, Cheongju, Chungbuk, Korea

3. Graduate School of International Agricultural Technology, Institutes of Green Bio Science and Technology, Seoul National University, Pyeongchang, Kangwong, Korea

4. Division of Applied Life Science (BK21 Four), Gyeongsang National University, Jinju, Gyeongnam, Korea

Funder

Chung-Ang University Graduate Research Scholarship in 2021

Korea Institute of Planning and Evaluation for Technology in Food, Agriculture and Forestr

Publisher

Informa UK Limited

Subject

Industrial and Manufacturing Engineering,General Medicine,Food Science

Link

https://www.tandfonline.com/doi/pdf/10.1080/10408398.2022.2063249

Reference207 articles.

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2. Meat flavour in pork and beef – From animal to meal

3. Micropatterning Technology to Design an Edible Film for In Vitro Meat Production

4. Divergent effects of myogenic differentiation and diabetes on the capacity for muscle precursor cell adipogenic differentiation in a fibrin matrix

5. Protocol for mouse adult neural stem cell isolation and culture

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