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Mealworms as Food Ingredient—Sensory Investigation of a Model System
The use of insects as food is a sustainable alternative to meat and as a protein source is fully comparable to meat, fish and soybeans. The next step is to make insects available for use in the more widespread production of food and meals. Sensory attributes are of great importance in being able to...
| Autores principales: | , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
MDPI
2019
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| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6723702/ https://www.ncbi.nlm.nih.gov/pubmed/31390775 http://dx.doi.org/10.3390/foods8080319 |