Is in vitro meat the solution for the future?

Meat Science

Volumn 120, Issue , 2016, Pages 167-176

  Hocquette, Jean François ^a,b  

^a UMR1213 HERBIVORES   (France)

^b UNIVERSITÉ CLERMONT AUVERGNE   (France)

Author keywords

Cell culture; Cultured meat; Meat; Social science

Indexed keywords

AGRICULTURE; CELL CULTURE; FOOD SUPPLY; SOCIAL SCIENCES;

COMMERCIALISATION; GROWING DEMAND; IN-VITRO; NATURAL PRODUCTS; SCIENTIFIC COMMUNITY; WELL BEING;

MEATS;

ANIMAL; CATERING SERVICE; CHEMISTRY; CONSUMER ATTITUDE; CYTOLOGY; DIET; FOOD HANDLING; HUMAN; MEAT; SKELETAL MUSCLE; STEM CELL; TISSUE CULTURE TECHNIQUE; VETERINARY;

ANIMALS; CONSUMER BEHAVIOR; DIET; FOOD SUPPLY; FOOD TECHNOLOGY; HUMANS; MEAT; MUSCLE, SKELETAL; STEM CELLS; TISSUE CULTURE TECHNIQUES;

EID: 84969492042     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.meatsci.2016.04.036     Document Type: Article

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