Compositional analysis of mole cricket (Gryllotalpa orientalis Burmeister) I. proximate and fatty acid composition
The proximate and fatty acid composition of raw, preprocessed and cooked mole cricket (Gryllotalpa orientalis Burmeister) were determined. The moisture content was analyzed using the air oven method; crude fat content was determined using the Bligh and Dyer method; crude protein level was assessed u...
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| Muut tekijät: | |
| Aineistotyyppi: | Opinnäyte |
| Kieli: | English |
| Julkaistu: |
2000.
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