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Improving the Safety of Cultured Meat Using Basal Medium Prepared using Food Ingredients

Takanori Kanayama, Keita Tanaka, Haruna Shimada, Koji Ichiyama, Sadaharu Higuchi, Ikko Kawashima
doi: https://doi.org/10.1101/2022.03.28.486069
Takanori Kanayama
IntegriCulture, Inc., The Advanced Technology Research Laboratory, Tokyo Women’s Medical University TWIns N101, 8-1 Kawada-cho, Shinjuku-ku, Tokyo 162-8666, Tokyo, Japan
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Keita Tanaka
IntegriCulture, Inc., The Advanced Technology Research Laboratory, Tokyo Women’s Medical University TWIns N101, 8-1 Kawada-cho, Shinjuku-ku, Tokyo 162-8666, Tokyo, Japan
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Haruna Shimada
IntegriCulture, Inc., The Advanced Technology Research Laboratory, Tokyo Women’s Medical University TWIns N101, 8-1 Kawada-cho, Shinjuku-ku, Tokyo 162-8666, Tokyo, Japan
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Koji Ichiyama
IntegriCulture, Inc., The Advanced Technology Research Laboratory, Tokyo Women’s Medical University TWIns N101, 8-1 Kawada-cho, Shinjuku-ku, Tokyo 162-8666, Tokyo, Japan
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Sadaharu Higuchi
IntegriCulture, Inc., The Advanced Technology Research Laboratory, Tokyo Women’s Medical University TWIns N101, 8-1 Kawada-cho, Shinjuku-ku, Tokyo 162-8666, Tokyo, Japan
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Ikko Kawashima
IntegriCulture, Inc., The Advanced Technology Research Laboratory, Tokyo Women’s Medical University TWIns N101, 8-1 Kawada-cho, Shinjuku-ku, Tokyo 162-8666, Tokyo, Japan
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  • For correspondence: ikko@integriculture.com
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Posted March 29, 2022.
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Improving the Safety of Cultured Meat Using Basal Medium Prepared using Food Ingredients
Takanori Kanayama, Keita Tanaka, Haruna Shimada, Koji Ichiyama, Sadaharu Higuchi, Ikko Kawashima
bioRxiv 2022.03.28.486069; doi: https://doi.org/10.1101/2022.03.28.486069
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Improving the Safety of Cultured Meat Using Basal Medium Prepared using Food Ingredients
Takanori Kanayama, Keita Tanaka, Haruna Shimada, Koji Ichiyama, Sadaharu Higuchi, Ikko Kawashima
bioRxiv 2022.03.28.486069; doi: https://doi.org/10.1101/2022.03.28.486069

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