Edible Insects, a Sustainable Alternative for Human Feeding and Food Processing
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Publisher
Springer Nature Switzerland
Link
https://link.springer.com/content/pdf/10.1007/978-3-031-55594-7_3
Reference112 articles.
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3. Batat, W., & Peter, P. (2020). The healthy and sustainable bugs appetite: Factors affecting entomophagy acceptance and adoption in Western food cultures. Journal of Consumer Marketing, 31, 291–303.
4. Belluco, S., Halloran, A., & Ricci, A. (2017). New protein sources and food legislation: The case of edible insects and EU law. Food Security, 9, 803–814.
5. Benhabiles, M. S., Salah, R., Lounici, H., Drouiche, N., Goosen, M. F. A., & Mameri, N. (2012). Antibacterial activity of chitin, chitosan and its oligomers prepared from shrimp shell waste. Food Hydrocolloids, 29, 48–56.
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