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pro vyhledávání: '"Dirk Remmers"'
Autor:
Richard G. J. Dohmen, Sophie Hubalek, Johanna Melke, Tobias Messmer, Federica Cantoni, Arianna Mei, Rui Hueber, Rada Mitic, Dirk Remmers, Panagiota Moutsatsou, Mark J. Post, Laura Jackisch, Joshua E. Flack
Publikováno v:
npj Science of Food, Vol 6, Iss 1, Pp 1-12 (2022)
Abstract Cultured meat is an emergent technology with the potential for significant environmental and animal welfare benefits. Accurate mimicry of traditional meat requires fat tissue; a key contributor to both the flavour and texture of meat. Here,
Externí odkaz:
https://doaj.org/article/914c82ac232d4bd9948800b2e3c9f74d
Autor:
Richard G. J. Dohmen, Sophie Hubalek, Johanna Melke, Tobias Messmer, Federica Cantoni, Arianna Mei, Rui Hueber, Rada Mitic, Dirk Remmers, Panagiota Moutsatsou, Mark J. Post, Laura Jackisch, Joshua E. Flack
Publikováno v:
NPJ Science of Food
npj Science of Food, Vol 6, Iss 1, Pp 1-12 (2022)
npj Science of Food, 6(1):6. Springer Nature
npj Science of Food, Vol 6, Iss 1, Pp 1-12 (2022)
npj Science of Food, 6(1):6. Springer Nature
Cultured meat is an emergent technology with the potential for significant environmental and animal welfare benefits. Accurate mimicry of traditional meat requires fat tissue; a key contributor to both the flavour and texture of meat. Here, we show t
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::29142f93adacee41d42ed44c07aa1109
https://pubmed.ncbi.nlm.nih.gov/35075125
https://pubmed.ncbi.nlm.nih.gov/35075125