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this is a three part question, one do you believe the creation of a beef like substitute would catch on if it tasted, chard, smelled exactly the same but it just had less fat content? two, would said 'meat' crash the beef market? And three, is this new beef tech being kept secret by big beef??????
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Sep 22, 2018 09:56
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| # ¿ May 14, 2024 07:46 |
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