TY  - RPRT
TI  - Chemical and Sensory Analyses of Cultivated Pork Fat Tissue as a Flavor Enhancer for Meat Alternatives
AU  - Lew, E. T.
AU  - Yuen, J. S. K.
AU  - Zhang, K. L.
AU  - Fuller, K.
AU  - Frost, S. C.
AU  - Kaplan, D. L.
PY  - 2024
DO  - 10.1101/2024.05.31.596657
UR  - https://www.biorxiv.org/content/10.1101/2024.05.31.596657v1
ID  - 10.1101/2024.05.31.596657
ER  -