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Single-Cell protein

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Summary

We have tried to pinpoint some of the factors in SCP production which we believe are of significance if SCP is to become a useful protein source. While much remains to be learned about SCP, many groups in this country and abroad are working actively on various aspects of the problem, and it is likely that within five years, SCP production will have a significant impact on the nutrition of many people.

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Authors and Affiliations

  1. Department of Nutrition and Food Science, Massachusetts Institute of Technology, Cambridge, Massachusetts

    R. I. Matelbs & S. E. Tannenbaum

Authors
  1. R. I. Matelbs
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  2. S. E. Tannenbaum
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Delivered at the 8th Annual Meeting of The Society for Economic Botany as part of a symposium “Integrated Eesearch in Economic Botany VII. Protein for Food,” University of Miami, Coral Gables, Florida, June 5–8, 1967. Received for publication June 26, 1967.

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Matelbs, R.I., Tannenbaum, S.E. Single-Cell protein. Econ Bot 22, 42–50 (1968). https://doi.org/10.1007/BF02897743

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  • DOI: https://doi.org/10.1007/BF02897743

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