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Gelation of a combination of insect and pork proteins as affected by heating temperature and insect:meat ratio

Jana Scholliers, Liselot Steen, Ilse Fraeye

2020Food Research International35 citationsDOIOpen Access PDF

Topics & Concepts

InsectChemistryFood scienceChromatographyBiologyBotanyInsect Utilization and EffectsBee Products Chemical AnalysisMeat and Animal Product Quality
Gelation of a combination of insect and pork proteins as affected by heating temperature and insect:meat ratio | Litcius