Meat in a Dish
Description
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Acknowledgements
References
1. Lanzoni, D., Bracco, F., Cheli, F., Colosimo, B. M., Moscatelli, D., Baldi, A., Rebucci, R., et al. (2022). Biotechnological and Technical Challenges Related to Cultured Meat Production. Applied Sciences, 12(13), 6771. MDPI AG. Retrieved from http://dx.doi.org/10.3390/app12136771
2. Bryant C. J. (2020). Culture, meat, and cultured meat. Journal of animal science, 98(8), skaa172. https://doi.org/10.1093/jas/skaa172
3. Choi, K. H., Yoon, J. W., Kim, M., Lee, H. J., Jeong, J., Ryu, M., Jo, C., & Lee, C. K. (2021). Muscle stem cell isolation and in vitro culture for meat production: A methodological review. Comprehensive reviews in food science and food safety, 20(1), 429–457. https://doi.org/10.1111/1541-4337.12661
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