Processed insects as novel foods: evaluation of their nutritional potential

Processed insects as novel foods: evaluation of their nutritional potential

Diseño y Ejecución de Proyectos. Grado en Bioquímica.

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Bibliographic Details
Main Author:	Gabaldón, Matías
Other Authors:	Moreno, F. Javier
Format:	propuesta de investigación biblioteca
Language:	Spanish / Castilian
Published:	CSIC-UAM - Instituto de Investigación en Ciencias de la Alimentación (CIAL) 2021
Online Access:	http://hdl.handle.net/10261/263850
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