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Insect Proteins as Sustainable Food Ingredients: Nutrition, Processing and Consumer Acceptance
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Insect Proteins as Sustainable Food Ingredients: Nutrition, Processing and Consumer Acceptance
| Medios de comunicación | Libros Paperback Book (Libro con tapa blanda y lomo encolado) |
| Pendiente de lanzamiento | 1 de junio de 2026 |
| ISBN13 | 9780443317026 |
| Editores | Elsevier Science Publishing Co Inc |
| Páginas | 220 |
| Dimensiones | 150 × 220 × 10 mm · 450 g |
| Editor | He, Ronghai, PhD (Executive Vice Dean and Doctoral Supervisor, Institute of Food Physical Processing, Jiangsu University; Member of Insect Industrialization Committee of The Entomological Society of China, China) |
