Assessment of Changes in the Fat Profile of House Cricket Flour during 12 Months of Storage in Various Conditions
Abstract
Share and Cite
Orkusz, A.; Dymińska, L.; Prescha, A. Assessment of Changes in the Fat Profile of House Cricket Flour during 12 Months of Storage in Various Conditions. Foods 2024, 13, 2566. https://doi.org/10.3390/foods13162566
Orkusz A, Dymińska L, Prescha A. Assessment of Changes in the Fat Profile of House Cricket Flour during 12 Months of Storage in Various Conditions. Foods. 2024; 13(16):2566. https://doi.org/10.3390/foods13162566
Chicago/Turabian StyleOrkusz, Agnieszka, Lucyna Dymińska, and Anna Prescha. 2024. "Assessment of Changes in the Fat Profile of House Cricket Flour during 12 Months of Storage in Various Conditions" Foods 13, no. 16: 2566. https://doi.org/10.3390/foods13162566