3D Printing of Cultured Meat Products
10.1080/10408398.2020.1815172
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Taylor & Francis
2022
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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 |
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10.1080/10408398.2020.1815172 |
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MECHANICAL ENGINEERING |
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MECHANICAL ENGINEERING Harish Handral Shi Tay Weng Chan Deepak Choudhury |
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Review |
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Harish Handral Shi Tay Weng Chan Deepak Choudhury |
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Harish Handral Shi Tay Weng Chan Deepak Choudhury 3D Printing of Cultured Meat Products |
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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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