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Book Sections Year : 2022

What do we know today about cultured muscle to produce meat and its acceptability in the world?

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hal-03764867 , version 1 (30-08-2022)

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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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