Biomass and precision fermentation inputs for cultivated meat: Advances, sustainability, food safety, and techno-economic perspectives.
- DOI
- 10.1016/j.foodres.2026.118904
- Published
- 2026 May 31
- Container
- Food research international (Ottawa, Ont.)
- Publisher
- Not recorded
- Open access
- unknown
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Cite this work
BibTeX
@article{allodium:10.1016/j.foodres.2026.118904,
title = {Biomass and precision fermentation inputs for cultivated meat: Advances, sustainability, food safety, and techno-economic perspectives.},
author = {Manzoki MC and Weber MZ and Dos Santos Costa G and Fusaro T and Biagini G and Penha RO and Thomaz Soccol V and Karp SG and Soccol CR},
year = {2026},
journal = {Food research international (Ottawa, Ont.)},
doi = {10.1016/j.foodres.2026.118904},
url = {https://doi.org/10.1016/j.foodres.2026.118904}
}RIS
TY - JOUR TI - Biomass and precision fermentation inputs for cultivated meat: Advances, sustainability, food safety, and techno-economic perspectives. AU - Manzoki MC AU - Weber MZ AU - Dos Santos Costa G AU - Fusaro T AU - Biagini G AU - Penha RO AU - Thomaz Soccol V AU - Karp SG AU - Soccol CR PY - 2026 JO - Food research international (Ottawa, Ont.) DO - 10.1016/j.foodres.2026.118904 UR - https://doi.org/10.1016/j.foodres.2026.118904 ER -
APA
MC, M., MZ, W., G, D. S. C., T, F., G, B., RO, P., V, T. S., SG, K., & CR, S. (2026). Biomass and precision fermentation inputs for cultivated meat: Advances, sustainability, food safety, and techno-economic perspectives.. Food research international (Ottawa, Ont.). https://doi.org/10.1016/j.foodres.2026.118904
Source records
- pubmed · retrieved 2026-09-26T04:07:58.869Z