Lemke, B.; Siekmann, L.; Grabowski, N.T.; Plötz, M.; Krischek, C.
Impact of the Addition of Tenebrio molitor and Hermetia illucens on the Physicochemical and Sensory Quality of Cooked Meat Products. Insects 2023, 14, 487.
https://doi.org/10.3390/insects14050487
AMA Style
Lemke B, Siekmann L, Grabowski NT, Plötz M, Krischek C.
Impact of the Addition of Tenebrio molitor and Hermetia illucens on the Physicochemical and Sensory Quality of Cooked Meat Products. Insects. 2023; 14(5):487.
https://doi.org/10.3390/insects14050487
Chicago/Turabian Style
Lemke, Barbara, Lisa Siekmann, Nils Th. Grabowski, Madeleine Plötz, and Carsten Krischek.
2023. "Impact of the Addition of Tenebrio molitor and Hermetia illucens on the Physicochemical and Sensory Quality of Cooked Meat Products" Insects 14, no. 5: 487.
https://doi.org/10.3390/insects14050487
APA Style
Lemke, B., Siekmann, L., Grabowski, N. T., Plötz, M., & Krischek, C.
(2023). Impact of the Addition of Tenebrio molitor and Hermetia illucens on the Physicochemical and Sensory Quality of Cooked Meat Products. Insects, 14(5), 487.
https://doi.org/10.3390/insects14050487