The Need for Research on the Comparison of Sensory Characteristics between Cultured Meat Produced Using Scaffolds and Meat
Author:
Funder
Ministry of Agriculture, Food, and Rural Affairs
National Research Foundation of Korea
Publisher
Korean Society for Food Science of Animal Resources
Link
http://www.kosfaj.org/download/download_pdf?doi=10.5851/kosfa.2023.e81
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