@article{article, title  = {{Making sense of making meat: Key moments in the first 20 years of tissue engineering muscle to make food}},

 publisher = {{Frontiers Media SA}},

 url = {{http://eprints.whiterose.ac.uk/170468/ }},

 year = {{2019}},

 month = {{7}},

 author = {{Stephens N and Sexton AE and Driessen C}},

 doi = {{10.3389/fsufs.2019.00045}},

 volume = {{3}},

 journal = {{Frontiers in Sustainable Food Systems}},

 note = {{Accessed on 2024/12/23}}}