Recently, the cell-cultured fish team led by Professor Liu, the Deputy Dean of the School of Biosystems Engineering and Food Science of Zhejiang University, announced that through stem cell isolation, factory culture, and tissue construction technology, the team successfully synthesized the first in China of a centimeter-level, cell-cultured, artificial large yellow fish meat. The relevant research paper was published in NPJ Food Science, a collaborative journal of Nature.
Culturing fish meat with cells is essentially a process of cell proliferation . . .
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