Please use this identifier to cite or link to this item:
http://bura.brunel.ac.uk/handle/2438/12562
Full metadata record
DC Field | Value | Language |
---|---|---|
dc.contributor.author | Stephens, NS | - |
dc.contributor.editor | Stephens, NS | - |
dc.date.accessioned | 2016-04-21T14:14:38Z | - |
dc.date.available | 2015-11-01 | - |
dc.date.available | 2016-04-21T14:14:38Z | - |
dc.date.issued | 2015 | - |
dc.identifier.citation | 2015 | en_US |
dc.identifier.issn | 2372-6504 | - |
dc.identifier.uri | http://www.foodphreaking.com/FP02_WhatIsInVitroMeat.pdf | - |
dc.identifier.uri | http://bura.brunel.ac.uk/handle/2438/12562 | - |
dc.description.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. | en_US |
dc.language.iso | en | en_US |
dc.publisher | The Center for Genomic Gastronomy | en_US |
dc.subject | In vitro meat | en_US |
dc.subject | Cultured meat | en_US |
dc.title | What is in vitro meat? Food phreaking | en_US |
dc.type | Book | en_US |
pubs.publication-status | Published | - |
Appears in Collections: | Institute for the Environment |
Files in This Item:
File | Description | Size | Format | |
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Fulltext.pdf | 7.91 MB | Adobe PDF | View/Open |
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