- Article
Impact of the Addition of Tenebrio molitor and Hermetia illucens on the Physicochemical and Sensory Quality of Cooked Meat Products
- Barbara Lemke,
- Lisa Siekmann,
- Nils Th. Grabowski,
- Madeleine Plötz and
- Carsten Krischek
The use of proteins from insects, plants, microalgae, fungi or bacteria as an alternative to proteins of animal origin such as meat, fish, eggs or milk can meet the worldwide protein demand in the future. As the consumption of whole insects might be...

