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Trends in food science & technology, v.120, 2022년, pp.48 - 58
Singh, Satnam (Corresponding author.) , Yap, Wee Swan , Ge, Xiao Yu , Min, Veronica Lee Xi , Choudhury, Deepak
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Abstract Background Cultured meat (CM) has emerged as a breakthrough technology to produce meat outside the animals, which will not only be nutritious (and protein-rich) but also mimic the organoleptic properties of conventional meat. However, being in nascent stage, CM technology is facing various...
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