Book Sections
Year : 2022
Sghaier Chriki : Connect in order to contact the contributor
https://isara.hal.science/hal-03764867
Submitted on : Tuesday, August 30, 2022-4:08:45 PM
Last modification on : Thursday, June 22, 2023-3:39:14 PM
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- HAL Id : hal-03764867 , version 1
- DOI : 10.1016/B978-0-323-85879-3.00002-7
Cite
Sghaier Chriki, Marie-Pierre Ellies-Oury, Jean-François J.-F. Hocquette. What do we know today about cultured muscle to produce meat and its acceptability in the world?. New Aspects of Meat Quality, Elsevier, pp.507-532, 2022, ⟨10.1016/B978-0-323-85879-3.00002-7⟩. ⟨hal-03764867⟩
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