What is in vitro meat? Food phreaking

Please use this identifier to cite or link to this item: http://bura.brunel.ac.uk/handle/2438/12562

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DC Field	Value	Language
dc.contributor.author	Stephens, NS	-
dc.contributor.editor	Stephens, NS	-
dc.date.accessioned	2016-04-21T14:14:38Z	-
dc.date.available	2015-11-01	-
dc.date.available	2016-04-21T14:14:38Z	-
dc.date.issued	2015	-
dc.identifier.citation	2015	en_US
dc.identifier.issn	2372-6504	-
dc.identifier.uri	http://www.foodphreaking.com/FP02_WhatIsInVitroMeat.pdf	-
dc.identifier.uri	http://bura.brunel.ac.uk/handle/2438/12562	-
dc.description.abstract	This book gathers the ideas and opinions of a number of scientists and other experts around the topic of in vitro meat. The authors in this publication range from being in vitro meat’s developers and most vocal supporters, to some adamant opposers. Collectively, these essays present a diversity of perspectives, and illustrate the challenge of pinning down an emerging technology.	en_US
dc.language.iso	en	en_US
dc.publisher	The Center for Genomic Gastronomy	en_US
dc.subject	In vitro meat	en_US
dc.subject	Cultured meat	en_US
dc.title	What is in vitro meat? Food phreaking	en_US
dc.type	Book	en_US
pubs.publication-status	Published	-
Appears in Collections:	Institute for the Environment

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