دورية أكاديمية
Comparison of the proximal chemical and fatty acid composition of the fried grasshopper’s (Orthoptera) dish
| العنوان: | Comparison of the proximal chemical and fatty acid composition of the fried grasshopper’s (Orthoptera) dish |
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| المؤلفون: | Escamilla-Rosales, María Fernanda, Ariza-Ortega, José AlbertoAff1, Ramos-Cassellis, María Elena, Castañeda-Antonio, Dolores, Romo-Gómez, Claudia, Díaz-Reyes, Joel, Ramírez-Moreno, Esther, Alanís-García, Ernesto, Cruz-Cansino, Nelly del Socorro, Betanzos-Cabrera, Gabriel, Suárez-Diéguez, Teodoro, Molina-Trinidad, María Eva, López-Contreras, Luilli, Olivo-Ramírez, Diana Patricia |
| المصدر: | European Food Research and Technology. 245(8):1629-1640 |
| قاعدة البيانات: | Springer Nature Journals |
Find this article in full text from Springer Verlag. 
Full Text Finder | تدمد: | 14382377 14382385 |
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| DOI: | 10.1007/s00217-019-03272-6 |