Autor:
Enrione, J.
Blaker, J.J.
Brown, D.I.
Weinstein-Oppenheimer, C.R.
Pepczynska, M.
Olguín, Y.
Sánchez, E.
In vitro meat has recently emerged as a new concept in food biotechnology. Methods to produce in vitro meat generally involve the growth of muscle cells that are cultured on scaffolds using bioreactors. Suitable scaffold design and manufacture are critical to downstream culture and meat productio...
Enlace original:
http://repositorio.unab.cl/xmlui/handle/ria/5918
Enrione, J.
,
Blaker, J.J.
,
Brown, D.I.
,
Weinstein-Oppenheimer, C.R.
,
Pepczynska, M.
,
Olguín, Y.
,
Sánchez, E.
,
[Edible scaffolds based on non-mammalian biopolymers for myoblast growth]
,
Edible scaffolds based on non-mammalian biopolymers for myoblast growth
