Cultured meat and challenges ahead: A review on nutritional, technofunctional and sensorial properties, safety and legislation.

MLA

Broucke, Keshia, et al. “Cultured Meat and Challenges Ahead: A Review on Nutritional, Technofunctional and Sensorial Properties, Safety and Legislation.” Meat Science, vol. 195, Jan. 2023, p. N.PAG. EBSCOhost, https://doi.org/10.1016/j.meatsci.2022.109006.

APA

Broucke, K., Van Pamel, E., Van Coillie, E., Herman, L., & Van Royen, G. (2023). Cultured meat and challenges ahead: A review on nutritional, technofunctional and sensorial properties, safety and legislation. Meat Science, 195, N.PAG. https://doi.org/10.1016/j.meatsci.2022.109006

Chicago

Broucke, Keshia, Els Van Pamel, Els Van Coillie, Lieve Herman, and Geert Van Royen. 2023. “Cultured Meat and Challenges Ahead: A Review on Nutritional, Technofunctional and Sensorial Properties, Safety and Legislation.” Meat Science 195 (January): N.PAG. doi:10.1016/j.meatsci.2022.109006.