Hybrid cultured meat as an integrated food production system: Recent advances and commercialization challenges
- DOI
- 10.1016/j.foodres.2026.119834
- Published
- 2026-10
- Container
- Food Research International
- Publisher
- Elsevier BV
- Open access
- unknown
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Cite this work
BibTeX
@article{allodium:10.1016/j.foodres.2026.119834,
title = {Hybrid cultured meat as an integrated food production system: Recent advances and commercialization challenges},
author = {ChanJin Kim and SoHee Kim and Da Young Lee and Ermie Mariano and SiHoon An and Young-Hwa Hwang and Sun Jin Hur and Seon-Tea Joo},
year = {2026},
journal = {Food Research International},
doi = {10.1016/j.foodres.2026.119834},
url = {https://doi.org/10.1016/j.foodres.2026.119834}
}RIS
TY - JOUR TI - Hybrid cultured meat as an integrated food production system: Recent advances and commercialization challenges AU - ChanJin Kim AU - SoHee Kim AU - Da Young Lee AU - Ermie Mariano AU - SiHoon An AU - Young-Hwa Hwang AU - Sun Jin Hur AU - Seon-Tea Joo PY - 2026 JO - Food Research International DO - 10.1016/j.foodres.2026.119834 UR - https://doi.org/10.1016/j.foodres.2026.119834 ER -
APA
Kim, C., Kim, S., Lee, D. Y., Mariano, E., An, S., Hwang, Y., Hur, S. J., & Joo, S. (2026). Hybrid cultured meat as an integrated food production system: Recent advances and commercialization challenges. Food Research International. https://doi.org/10.1016/j.foodres.2026.119834
Source records
- crossref · retrieved 2026-09-27T00:00:01.160Z