Real meat grown in the lab could be on the table soon

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dc.contributor.authorFirnhaber, Julia
dc.contributor.authorKolasa, Kathryn M
dc.date.accessioned2022-06-06T12:14:36Z
dc.date.available2022-06-06T12:14:36Z
dc.date.issued2022-05-11
dc.descriptionMedical and dietetic students often co-author a column for the Daily Reflector under Dr. Kolasa's byline. The students research the topic a reader or patient has asked. Dr. Kolasa reviews their draft for technical accuracy, patient friendly language, people first language. She fact checks the study or other evidence-based reference the student provides. If a physician review is appropriate, Dr. Kolasa requests a colleague from ECU physicians to review the article. The final draft is submitted to the Reflector with the editor having the final say. The headline is written by the Reflector headline writer. The food and nutrition column has run weekly since 1987. Starting in 2020, in addition to the Daily Reflector, the article is published in daily and weekly papers owned by the Adams Publishing Group East (https://adamspg.com)en_US
dc.description.abstractThis is a weekly Q and A newspaper column under the byline of Dr. Kathy Kolasa. Today's column is a discussion about cell cultured proteins.en_US
dc.description.sponsorshipnoneen_US
dc.format.extent1en_US
dc.identifier.citationFirnhaber J, Kolasa KM. Real meat grown in the lab could be on the table soon. Daily Reflector, May 11, 2022, page B4. Also at www.reflector.com, accessed May 11, 2022.en_US
dc.identifier.urihttp://hdl.handle.net/10342/10615
dc.language.isoen_USen_US
dc.relation.uriwww.reflector.comen_US
dc.subjectmedicine, nutrition, cell cultured protein, alt-protein, lab grown meaten_US
dc.titleReal meat grown in the lab could be on the table soonen_US
dc.typeOther Scholarly Worken_US

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