Physicochemical and Sensory Characteristics of Sausages Made with Grasshopper (Sphenarium purpurascens) Flour
Sign Up to like & getrecommendations! Published in 2022 at "Foods"
DOI: 10.3390/foods11050704
Abstract: Insects are currently of interest due to their high nutritional value, in particular for the high concentration of quality protein. Moreover, it can also be used as an extender or binder in meat products. The… read more here.
Keywords: characteristics sausages; grasshopper sphenarium; sensory characteristics; made grasshopper ... See more keywords