Article Versions Notes

Nyangena DN, Mutungi C, Imathiu S, Kinyuru J, Affognon H, Ekesi S, Nakimbugwe D, Fiaboe KKM. Effects of Traditional Processing Techniques on the Nutritional and Microbiological Quality of Four Edible Insect Species Used for Food and Feed in East Africa. Foods. 2020; 9(5):574. https://doi.org/10.3390/foods9050574

Nyangena, Dorothy N., Christopher Mutungi, Samuel Imathiu, John Kinyuru, Hippolyte Affognon, Sunday Ekesi, Dorothy Nakimbugwe, and Komi K. M. Fiaboe. 2020. "Effects of Traditional Processing Techniques on the Nutritional and Microbiological Quality of Four Edible Insect Species Used for Food and Feed in East Africa" Foods 9, no. 5: 574. https://doi.org/10.3390/foods9050574

Nyangena, D. N., Mutungi, C., Imathiu, S., Kinyuru, J., Affognon, H., Ekesi, S., Nakimbugwe, D., & Fiaboe, K. K. M. (2020). Effects of Traditional Processing Techniques on the Nutritional and Microbiological Quality of Four Edible Insect Species Used for Food and Feed in East Africa. Foods, 9(5), 574. https://doi.org/10.3390/foods9050574