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|Title:||What is in vitro meat? Food phreaking|
|Keywords:||In vitro meat;Cultured meat|
|Publisher:||The Center for Genomic Gastronomy|
|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.|
|Appears in Collections:||Institute for the Environment|
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