{"title":"Realization of Cultured Steak Meat as a Cell-Based Food","authors":"Kensei Okada, A. Shima, Shoji Takeuchi","doi":"10.5650/oleoscience.23.321","DOIUrl":null,"url":null,"abstract":"","PeriodicalId":19666,"journal":{"name":"Oleoscience","volume":"318 1","pages":""},"PeriodicalIF":0.0000,"publicationDate":"2023-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"Oleoscience","FirstCategoryId":"1085","ListUrlMain":"https://doi.org/10.5650/oleoscience.23.321","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"","JCRName":"","Score":null,"Total":0}
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