3D Printing of Cultured Meat Products

10.1080/10408398.2020.1815172

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Bibliographic Details
Main Authors: Harish Handral, Shi Tay, Weng Chan, Deepak Choudhury
Other Authors: MECHANICAL ENGINEERING
Format: Review
Published: Taylor & Francis 2022
Online Access:https://scholarbank.nus.edu.sg/handle/10635/214926
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Institution: National University of Singapore
id sg-nus-scholar.10635-214926
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spelling sg-nus-scholar.10635-2149262024-04-04T02:04:40Z 3D Printing of Cultured Meat Products Harish Handral Shi Tay Weng Chan Deepak Choudhury MECHANICAL ENGINEERING 10.1080/10408398.2020.1815172 Critical Reviews in Food Science and Nutrition 62 1 272-281 2022-02-07T07:23:34Z 2022-02-07T07:23:34Z 2020-09-21 Review Harish Handral, Shi Tay, Weng Chan, Deepak Choudhury (2020-09-21). 3D Printing of Cultured Meat Products. Critical Reviews in Food Science and Nutrition 62 (1) : 272-281. ScholarBank@NUS Repository. https://doi.org/10.1080/10408398.2020.1815172 1040-8398 https://scholarbank.nus.edu.sg/handle/10635/214926 Taylor & Francis Taylor & Francis
institution National University of Singapore
building NUS Library
continent Asia
country Singapore
Singapore
content_provider NUS Library
collection ScholarBank@NUS
description 10.1080/10408398.2020.1815172
author2 MECHANICAL ENGINEERING
author_facet MECHANICAL ENGINEERING
Harish Handral
Shi Tay
Weng Chan
Deepak Choudhury
format Review
author Harish Handral
Shi Tay
Weng Chan
Deepak Choudhury
spellingShingle Harish Handral
Shi Tay
Weng Chan
Deepak Choudhury
3D Printing of Cultured Meat Products
author_sort Harish Handral
title 3D Printing of Cultured Meat Products
title_short 3D Printing of Cultured Meat Products
title_full 3D Printing of Cultured Meat Products
title_fullStr 3D Printing of Cultured Meat Products
title_full_unstemmed 3D Printing of Cultured Meat Products
title_sort 3d printing of cultured meat products
publisher Taylor & Francis
publishDate 2022
url https://scholarbank.nus.edu.sg/handle/10635/214926
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