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Making Sense of Making Meat: Key Moments in the First 20 Years of Tissue Engineering Muscle to Make Food

Cultured/clean/cell-based meat (CM) now has a near two decade history of laboratory research, commencing with the early NASA-funded work at Touro College and the bioarts practice of the Tissue Culture and Art project. Across this period the field, or as it is now more commonly termed, the “space,” h...

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Detalles Bibliográficos
Autores principales: Stephens, Neil, Sexton, Alexandra E., Driessen, Clemens
Formato: Online Artículo Texto
Lenguaje:English
Publicado: 2019
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7611147/
https://www.ncbi.nlm.nih.gov/pubmed/34250447
http://dx.doi.org/10.3389/fsufs.2019.00045