The eco-friendly burger Could cultured meat improve the environmental sustainability of meat products?

被引：101
|
作者：
Tuomisto, Hanna L. [1 ,2 ]
机构：
[1] Univ Helsinki, Dept Agr Sci, Helsinki, Finland
[2] Univ Helsinki, Helsinki Inst Sustainabil Sci HELSUS, Helsinki, Finland
来源：
EMBO REPORTS | 2019年 / 20卷 / 01期
关键词：
D O I：
10.15252/embr.201847395
中图分类号：
Q5 [生物化学]; Q7 [分子生物学];
学科分类号：
071010 ; 081704 ;
摘要：
Cultured meat, produced in vitro from stem cells, could address the growing demand for meat and fish products. But the technology is not ripe enough to become a sustainable alternative to livestock. [graphic not available: see fulltext]
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收藏
页数：6
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