Integrating biomaterials and food biopolymers for cultured meat production
Author:
Funder
Agency for Science, Technology and Research
Publisher
Elsevier BV
Subject
Molecular Biology,Biomedical Engineering,Biochemistry,Biomaterials,General Medicine,Biotechnology
Reference390 articles.
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3. Making Sense of Making Meat: key Moments in the First 20 Years of Tissue Engineering Muscle to Make Food;Stephens;Front. Sustain. Food Syst.,2019
4. The Myth of Cultured Meat: a Review;Chriki;Front. Nutr.,2020
5. Would you eat cultured meat?”: consumers’ reactions and attitude formation in Belgium, Portugal and the United Kingdom;Verbeke;Meat Sci,2015
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