Nutritional and sensory quality of edible insects
Insects are for many nations and ethnic groups an indispensable part of the diet. From a nutritional point of view, insects have significant protein content. It varies from 20 to 76% of dry matter depending on the type and development stage of the insect. Fat content variability is large (2–50% of d...
| Main Authors: | , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
Elsevier
2016-10-01
|
| Series: | NFS Journal |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S2352364616300013 |