WHY DOES THE PROTEIN TURN BLACK WHILE EXTRACTING IT FROM INSECTS BIOMASS?
Andrey A. Nagdalia*, Natalya P. Oboturova, Dmitry V. Krivenko, Sergey N. Povetkin,
Andrey V. Blinov, Marina N. Verevkina, Marina P. Marinicheva,
Alexander N. Simonov, Igor A. Rodin, Margarita G. Lakovets

Key words: Squid, Sous vide cooking, Physicochemical property, Texture.

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Journal of Hygienic Engineering and Design