Physical and Sensory Evaluation of Tenebrio molitor Larvae Cooked by Various Cooking Methods-Reference-Cited by-同舟云学术

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Physical and Sensory Evaluation of Tenebrio molitor Larvae Cooked by Various Cooking Methods

Published:2015-10-31 Issue:5 Volume:31 Page:534-543
ISSN:2287-1780
Container-title:Korean journal of food and cookery science
language:en
Short-container-title:Korean journal of food and cookery science

Author:

Baek Minhee,Yoon Young-Il,Kim Mi Ae,Hwang Jae-Sam,Goo Tae-Won,Yun Eun-Young

Funder

Rural Development Administration

Publisher

Korean Society of Food and Cookery Science

Subject

Aerospace Engineering

Link

http://ocean.kisti.re.kr/downfile/crosscheck/ksfs/JAKO201533678768264.pdf

Cited by 12 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Sensory Profile and Consumer Acceptance of Edible Insects and Insect-based Foods;Sensory Evaluation and Consumer Acceptance of New Food Products;2024-08-14

2. 염지 방법이 식용곤충 스낵의 품질 특성에 미치는 영향;Korean Journal of Food and Cookery Science;2023-12-31

3. Success of Aquaculture Industry with New Insights of Using Insects as Feed: A Review;Fishes;2022-12-17

4. Impact of defatting and drying methods on the overall liking and sensory profile of a cereal bar incorporating edible insect species;Future Foods;2022-12

5. Current Status and Future Prospects of the Insect Industry as an Alternative Protein Source for Animal Feed;Journal of the Korean Society of Food Science and Nutrition;2022-05-31

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