Recipes for cultured meat
Nat Food
.
2022 Jan;3(1):9-10.
doi: 10.1038/s43016-021-00437-z.
Authors
Laura J Domigan
1
2
3
,
Vaughan Feisst
4
5
,
Olivia J Ogilvie
4
6
7
Affiliations
1
Chemical and Materials Engineering, University of Auckland, Auckland, New Zealand. l.domigan@auckland.ac.nz.
2
Riddet Institute-Advancing Frontiers in Food Science, Palmerston North, New Zealand. l.domigan@auckland.ac.nz.
3
The MacDiarmid Institute for Advanced Materials and Nanotechnology, Wellington, New Zealand. l.domigan@auckland.ac.nz.
4
Chemical and Materials Engineering, University of Auckland, Auckland, New Zealand.
5
School of Biological Sciences, University of Auckland, Auckland, New Zealand.
6
Riddet Institute-Advancing Frontiers in Food Science, Palmerston North, New Zealand.
7
Biological Sciences, University of Canterbury, Christchurch, New Zealand.
PMID:
37118489
DOI:
10.1038/s43016-021-00437-z
No abstract available