Cultivated meat : technologies, commercialization and challenges

• Material Type: 図書
• ISBN: 9783031559679; 3031559673; 9783031559686 (electronic bk.); 3031559681 (electronic bk.)
• Title: Cultivated meat : technologies, commercialization and challenges
• Author/Editor: Carlos Ricardo Soccol, Carla Forte Maiolino Molento, Germano Glufke Reis, Susan Grace Karp, editors
• Author Heading: Soccol, Carlos Ricardo
• Publication, Distribution, etc.: Cham, Switzerland : Springer (出版)
• Publication Date: [2024]
• Publication Date (W3CDTF): 2024
• Extent: vii, 441 pages
• Size: 25 cm
• Place of Publication (Country Code): CH
• Text Language Code: eng
• Content Type: text
• Media Type: unmediated
• Carrier Type: volume
• Subject Heading: Cultured meat; Viande in vitro
• LCC: TP447.M4
• DDC: 664/.9
• NDLC: PC81
• Target Audience: 一般
• Holding library: 国立国会図書館
• Call No.: PC81-D3
• Related Material (DOI): 10.1007/978-3-031-55968-6
• Data Provider (Database): 国立国会図書館 : 国立国会図書館蔵書; https://ndlsearch.ndl.go.jp
• Bibliographic ID (NDL): 033501537; http://id.ndl.go.jp/bib/033501537
• Cataloging Rule: RDA
• Bibliographic Record Category (NDL): 211

• Contents: Introduction to new food systemsIntroduction to animal cell cultureCell lines for cultivated meat production...
• Summary, etc.: Cultivated meat is an emerging substitute for conventional meat that is not associated with animal farming and slaughtering. Instead, animal cells are...