Effects of traditional processing techniques on the nutritional and microbiological quality of four edible insect species used for food and feed in east Africa
Edible insects are increasingly being considered as food and feed ingredients because of their rich nutrient content. Already, edible insect farming has taken-off in Africa, but quality and safety concerns call for simple, actionable hazard control mechanisms. We examined the effects of traditional...
| Main Authors: | , , , , , , , |
|---|---|
| Format: | Journal Article |
| Language: | Inglés |
| Published: |
MDPI
2020
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| Subjects: | |
| Online Access: | https://hdl.handle.net/10568/109560 |
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