Physico-Chemical and Sensory Characteristics of Barbecue Sauce as Influenced by Cricket Flour (Gryllus Assimilis)

Literals

dcterms:contributor
- Fernandez S.E., Marcia J.A., Menjivar R.D., Santos R.J., Pinto A.G., Montero-Fernandez I., Reyes J.T.
ou:eid
- 2-s2.0-85134409915
dcterms:creator
- Fernández S.E.
ou:bibtex
- @article{Montero-Fernández2022,title = {Physico-Chemical and Sensory Characteristics of Barbecue Sauce as Influenced by Cricket Flour (Gryllus Assimilis)},journal = {Chemical Engineering Transactions},year = {2022},volume = {93},pages = {205-210},author = {Fern{\'a}ndez, S.E. and Marc{\'i}a, J.A. and Menj{\'i}var, R.D. and Santos, R.J. and Pinto, A.G. and Montero-Fernandez, I. and Reyes, J.T.}}
bibo:doi
- 10.3303/cet2293035
bibo:eissn
- 2283-9216
fabio:hasPublicationYear
- 2022
vivo:identifier
- 2022-4521
bibo:page_range
- 205-210
dcterms:publisher
- Chemical Engineering Transactions
ou:tipoPublicacion
- Article
dcterms:title
- Physico-Chemical and Sensory Characteristics of Barbecue Sauce as Influenced by Cricket Flour (Gryllus Assimilis)
vcard:url
- https://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=85134409915&origin=inward
ou:urlOrcid
- http://www.scopus.com/inward/record.url?eid=2-s2.0-85134409915&partnerID=MN8TOARS
ou:urlScopus
- https://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=85134409915&origin=inward
bibo:volume
- 93