Sensorial and Nutritional Aspects of Cultured Meat in Comparison to Traditional Meat: Much to Be Inferred.
作者： Ilse Fraeye , Marie Kratka , Herman Vandenburgh , Lieven Thorrez
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摘要: … Adding a fat fraction to cultured meat may require co-… meat products, fat (in most cases pork back fat) is often added as a separate raw material (7). Analogously in cultured meat, fat may …
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