Making Sense of Making Meat: Key Moments in the First 20 Years of Tissue Engineering Muscle to Make Food
Neil Stephens, Alexandra E. Sexton, Clemens Driessen
- ISSN / E-ISSN
- — / —
- DOI
- 10.3389/fsufs.2019.00045 ↗
- Volume · Issue · Pages
- 3 · — · 45-45
- Publisher
- Frontiers Media S.A.
- Article URL
- https://doi.org/10.3389/fsufs.2019.00045 ↗
- Article details
- Unverified
Publication date (each date has its type and source)
10 Jul 2019
OpenAlex publication date · source: OpenAlex
| Type | Date | Source |
|---|---|---|
| OpenAlex publication date | 10 Jul 2019 | OpenAlex |
Keywords (as given): cultured meat; institutional environment; startups; venture capital; regulatory status; university research
HEC Status at Publication Not the journal's current status
HEC Status at PublicationNot conclusive
Historical status could not be conclusively determined.
- HEC status cannot be determined for this date: no HEC list is recorded as in effect on it.
Best available information, not a definitive status: HEC status cannot be determined for this date: no HEC list is recorded as in effect on it.
- Journal
- Frontiers in Sustainable Food Systems
- Publication date used
- 10 Jul 2019 (OpenAlex publication date)
- Applicable HEC period
- None recorded for this date
- Category
- —
- Recognition status
- Unknown (NO_PERIOD_FOR_DATE)
- Source
- —
- Verification status
- Not available
This is an automatically generated summary based on the information available on the publication date. Terms & conditions apply.