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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...
| Autores principales: | , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
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2019
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| 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 |