Effect of gelatin concentration and freezing temperature on porous scaffolds for cultured meat
Yi‐Chun Chen, Shijie Ding, Anthony Pius Bassey, Chunbao Li, Guanghong Zhou
Topics & Concepts
GelatinChemistryPorosityFood scienceChemical engineeringBiochemistryOrganic chemistryEngineeringAdditive Manufacturing and 3D Printing TechnologiesMeat and Animal Product QualityCollagen: Extraction and Characterization