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International journal of molecular sciences, v.22 no.16, 2021년, pp.8376 -
Skrivergaard, Stig , Rasmussen, Martin Krøyer , Therkildsen, Margrethe , Young, Jette Feveile
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Cultured meat is an emerging alternative food technology which aims to deliver a more ethical, sustainable, and healthy muscle-tissue-derived food item compared to conventional meat. As start-up companies are rapidly forming and accelerating this technology, many aspects of this multi-faceted scienc...
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