Insects as Food Ingredients: The Nutritional Properties, The Extraction, Processing Technologies, and The Applications
Aim & scope
The series, Insects as Food Ingredients: The Nutritional Properties, The Extraction, Processing Technologies, and The Applications, focuses on the nutritional properties, extraction, processing technologies, and applications of edible insects for food ingredients, including protein, oil, chitin and other ingredients.
Audience
Food scientist, nutrition researchers, entomologists, as well as those studying related fields.
Publish a book with Elsevier
Series Editor
RH