Viande cultivée
La viande cultivée (également appelée viande propre) est une viande issue de la culture in vitro de cellules animales.
Natalie Cargill & Keiran Harris (2018) How exactly clean meat is created & the advances needed to get it into every supermarket, according to food scientist marie gibbons, 80,000 Hours, 10 avril.
Amy Huang (2020) Closing gaps in alternative protein science, EA Student Summit 2020, 24 octobre.
David Humbird (2021) Scale-up economics for cultured meat, Biotechnology and Bioengineering, vol. 118, p. 3239–3250.
Liz Specht, Elliot Swartz & Claire Bomkamp (2021) Statement addressing TEA analyses, Good Food Institute, 29 septembre.
Kris Spiros et al. (éd.) (2023) Modern Meat, Cellular Agriculture Society.
Base de données des outils de recherche sur la viande cultivée.