@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 2024/12/26}}}