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Comparison of the proximal chemical and fatty acid composit..:
Escamilla-Rosales, María Fernanda
;
Ariza-Ortega, José Alberto
;
Ramos-Cassellis, María Elena
...
European Food Research and Technology. 245 (2019) 8 - p. 1629-1640 , 2019
Link:
https://doi.org/10.1007/s00217-019-03272-6
RT Journal T1
Comparison of the proximal chemical and fatty acid composition of the fried grasshopper's (Orthoptera) dish
UL https://suche.suub.uni-bremen.de/peid=cr-10.1007_s00217-019-03272-6&Exemplar=1&LAN=DE A1 Escamilla-Rosales, María Fernanda A1 Ariza-Ortega, José Alberto A1 Ramos-Cassellis, María Elena A1 Castañeda-Antonio, Dolores A1 Romo-Gómez, Claudia A1 Díaz-Reyes, Joel A1 Ramírez-Moreno, Esther A1 Alanís-García, Ernesto A1 Cruz-Cansino, Nelly del Socorro A1 Betanzos-Cabrera, Gabriel A1 Suárez-Diéguez, Teodoro A1 Molina-Trinidad, María Eva A1 López-Contreras, Luilli A1 Olivo-Ramírez, Diana Patricia PB Springer Science and Business Media LLC YR 2019 SN 1438-2377 SN 1438-2385 JF European Food Research and Technology VO 245 IS 8 SP 1629 OP 1640 LK http://dx.doi.org/https://doi.org/10.1007/s00217-019-03272-6 DO https://doi.org/10.1007/s00217-019-03272-6 SF ELIB - SuUB Bremen
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