3D Printing of Meat Following Supercritical Fluid Extraction

With the spread of COVID-19, understanding the spread of food poisoning, managing food materials related to chronic diseases, food ingredients’ reliability, and non-face-to-face or untact delivery methods are rapidly emerging. A new field of meat research has been introduced for hygienic and healthy...

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Detalles Bibliográficos
Autores principales: Aditya, Abhilash, Kim, Namsoo Peter
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8871163/
https://www.ncbi.nlm.nih.gov/pubmed/35206031
http://dx.doi.org/10.3390/foods11040554

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8871163/
https://www.ncbi.nlm.nih.gov/pubmed/35206031
http://dx.doi.org/10.3390/foods11040554

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