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Details

Published: Aug 01, 2019
Vol/Issue: 39(4)
Pages: 521-540
License: View

Authors

T

Tae-Kyung Kim

Howard Hughes Medical Institute, Division of Nucleic Acids Enzymology, Department of Biochemistry, University of Medicine and Dentistry of New Jersey, Robert Wood Johnson Medical School, Piscataway, NJ 08854, USA.

Funding

Korea Food Research Institute Award: E0193118-01

Cite This Article

Tae-Kyung Kim, Hae In Yong, Young-Boong Kim, et al. (2019). Edible Insects as a Protein Source: A Review of Public Perception, Processing Technology, and Research Trends. Food Science of Animal Resources, 39(4), 521-540. https://doi.org/10.5851/kosfa.2019.e53

Edible Insects as a Protein Source: A Review of Public Perception, Processing Technology, and Research Trends

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