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The eco‐friendly burger: Could cultured meat improve the environmental sustainability of meat products?
Cultured meat, produced in vitro from stem cells, could address the growing demand for meat and fish products. But the technology is not ripe enough to become a sustainable alternative to livestock. [Image: see text]
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| Publicado en: | EMBO Rep |
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| Autor principal: | |
| Formato: | Artigo |
| Lenguaje: | Inglês |
| Publicado: |
John Wiley and Sons Inc.
2018
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| Materias: | |
| Acceso en línea: | https://ncbi.nlm.nih.gov/pmc/articles/PMC6322360/ https://ncbi.nlm.nih.gov/pubmed/30552146 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.15252/embr.201847395 |
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