Browsing by Subject Cultured meat
Showing results 1 to 6 of 6
Issue Date | Title | Author(s) |
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2017 | Blood, meat, and upscaling tissue engineering: promises, anticipated markets, and performativity in the biomedical and agri-food sectors | Stephens, NS; King, E; Lyall, C |
2018 | Bringing cultured meat to market: Technical, socio-political, and regulatory challenges in Cellular Agriculture | Stephens, N; Dunsford, I; Di Silvio, L; Ellis, M; Glencross, A; Sexton, A |
2016 | Doing laboratory ethnography: reflections on method in scientific workplaces | Stephens, NS; Lewis, J |
10-Jul-2019 | Making Sense of Making Meat: Key Moments in the First 20 Years of Tissue Engineering Muscle to Make Food | Stephens, N; Sexton, AE; Driessen, C |
2016 | Promise and ontological ambiguity in the In Vitro Meat imagescape: From laboratory myotubes to the cultured burger | Stephens, N; Ruivenkamp, M |
2015 | What is in vitro meat? Food phreaking | Stephens, NS |