Cultured meat from stem cells: challenges and prospects.
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Enhanced Development of Skeletal Myotubes from Porcine Induced Pluripotent Stem Cells.Mechanisms of protein balance in skeletal muscle.Skeletal muscle tissue engineering: methods to form skeletal myotubes and their applications.In vitro meat production system: why and how?Production and supply of high-quality food protein for human consumption: sustainability, challenges, and innovations.Is the future of meat palatable? Perceptions of in vitro meat as evidenced by online news comments.Meat analogues: Health promising sustainable meat substitutes.INVITED REVIEW: Evolution of meat animal growth research during the past 50 years: Adipose and muscle stem cells.Analogies, metaphors, and wondering about the future: Lay sense-making around synthetic meat.Cultured beef: medical technology to produce food.Edible Scaffolds Based on Non-Mammalian Biopolymers for Myoblast Growth.Benevolent technotopias and hitherto unimaginable meats: Tracing the promises of in vitro meat.Cultured Meat in Islamic Perspective.Effects of environmental change on population nutrition and health: A comprehensive framework with a focus on fruits and vegetables.Protein futures for Western Europe: potential land use and climate impacts in 2050Bringing cultured meat to market: Technical, socio-political, and regulatory challenges in cellular agricultureFeeding humanity through global food trade
P2860
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P2860
Cultured meat from stem cells: challenges and prospects.
description
article científic
@ca
article scientifique
@fr
articol științific
@ro
articolo scientifico
@it
artigo científico
@gl
artigo científico
@pt
artigo científico
@pt-br
artikel ilmiah
@id
artikull shkencor
@sq
artículo científico
@es
name
Cultured meat from stem cells: challenges and prospects.
@en
type
label
Cultured meat from stem cells: challenges and prospects.
@en
prefLabel
Cultured meat from stem cells: challenges and prospects.
@en
P1433
P1476
Cultured meat from stem cells: challenges and prospects.
@en
P2093
Mark J Post
P304
P356
10.1016/J.MEATSCI.2012.04.008
P577
2012-04-11T00:00:00Z