Open AccessBiotechnology of Larva Raw Material to be Used in Food Industry
Author(s) -
E. N. Myasnikova,
Irina A. Prokhoda,
R. V. Sinitsyn,
Владимир Фещенко
Publication year - 2022
Publication title -
vestnik rossijskogo èkonomičeskogo universiteta imeni g. v. plehanova
Language(s) - English
Resource type - Journals
eISSN - 2587-9251
pISSN - 2413-2829
DOI - 10.21686/2413-2829-2022-3-224-230
Subject(s) - raw material , food science , food industry , amino acid , high protein , larva , protein quality , sustainability , food products , composition (language) , microbiology and biotechnology , biology , biochemical engineering , pulp and paper industry , chemistry , environmental science , engineering , botany , biochemistry , organic chemistry , ecology , linguistics , philosophy