DR. A. SHAJI GEORGE. Cultivating Sustainability: The Development and Potential of Cell-Cultured Beef Rice as a Novel High-Protein Food Alternative. Partners Universal International Research Journal, [S. l.], v. 3, n. 1, p. 1–24, 2024. DOI: 10.5281/zenodo.10800816. Disponível em: https://puirj.com/index.php/research/article/view/168. Acesso em: 21 nov. 2024.