TY  - RPRT
TI  - Improving the Safety of Cultured Meat Using Basal Medium Prepared using Food Ingredients
AU  - Kanayama, T.
AU  - Tanaka, K.
AU  - Shimada, H.
AU  - Ichiyama, K.
AU  - Higuchi, S.
AU  - Kawashima, I.
PY  - 2022
DO  - 10.1101/2022.03.28.486069
UR  - https://www.biorxiv.org/content/10.1101/2022.03.28.486069v1
ID  - 10.1101/2022.03.28.486069
ER  -