@misc{indiciae28e020a88a9b,
  title = {Improving the Safety of Cultured Meat Using Basal Medium Prepared using Food Ingredients},
  author = {Kanayama, T. and Tanaka, K. and Shimada, H. and Ichiyama, K. and Higuchi, S. and Kawashima, I.},
  year = {2022},
  doi = {10.1101/2022.03.28.486069},
  url = {https://www.biorxiv.org/content/10.1101/2022.03.28.486069v1},
  note = {Source identifier: 10.1101/2022.03.28.486069}
}