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Physicochemical and Sensory Characteristics of Sausages Made with Grasshopper (Sphenarium purpurascens) Flour

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 objective was to evaluate grasshopper flour (GF) as a partial or total replacement for pota...

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Detalles Bibliográficos
Autores principales:	Cruz-López, Salvador O., Álvarez-Cisneros, Yenizey M., Domínguez-Soberanes, Julieta, Escalona-Buendía, Héctor B., Sánchez, Claudia N.
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	MDPI 2022
Materias:	Article
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8909260/ https://www.ncbi.nlm.nih.gov/pubmed/35267337 http://dx.doi.org/10.3390/foods11050704

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