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La « viande de culture » : ce que nous savons et ce qu’il faudrait savoir. Volet B : qualités extrinsèques
Jean-François Hocquette, Sghaier Chriki and Marie-Pierre Ellies-Oury Cahiers de Nutrition et de Diététique 59(1) 47 (2024) https://doi.org/10.1016/j.cnd.2023.11.003
Penser la matérialité du vivant à travers la viande cellulaire
