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Partial replacement of meat by superworm (Zophobas morio larvae) in cooked sausages: Effect of heating temperature and insect:Meat ratio on structure and physical stability

Jana Scholliers, Liselot Steen, Ilse Fraeye

2020Innovative Food Science & Emerging Technologies76 citationsDOIOpen Access PDF

Topics & Concepts

Food scienceChemistryCooked meatFat substituteWater activityWater contentEngineeringGeotechnical engineeringInsect Utilization and EffectsMeat and Animal Product QualityInsect and Arachnid Ecology and Behavior
Partial replacement of meat by superworm (Zophobas morio larvae) in cooked sausages: Effect of heating temperature and insect:Meat ratio on structure and physical stability | Litcius