The Brazilians’ sensorial perceptions for novel food: cookies with insect protein (2021)
Lucchese-Cheung, T; Aguiar, L.A. Kluwe de; Spers, Eduardo Eugênio 
; Lima, L. M. de
Fonte: Journal of Insects as Food and Feed. Unidade: ESALQ
Assuntos: ANÁLISE SENSORIAL DE ALIMENTOS, COMPORTAMENTO DO CONSUMIDOR, CONSUMO DE ALIMENTOS, INSETOS COMESTÍVEIS, LARVA, PROTEINAS NA DIETA
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LUCCHESE-CHEUNG, T et al. The Brazilians’ sensorial perceptions for novel food: cookies with insect protein. Journal of Insects as Food and Feed, v. 7, n. 3, p. 287-299, 2021Tradução . . Disponível em: https://doi.org/10.3920/JIFF2020.0080. Acesso em: 30 set. 2024.APA
Lucchese-Cheung, T., Aguiar, L. A. K. de, Spers, E. E., & Lima, L. M. de. (2021). The Brazilians’ sensorial perceptions for novel food: cookies with insect protein. Journal of Insects as Food and Feed, 7( 3), 287-299. doi:10.3920/JIFF2020.0080NLM
Lucchese-Cheung T, Aguiar LAK de, Spers EE, Lima LM de. The Brazilians’ sensorial perceptions for novel food: cookies with insect protein [Internet]. Journal of Insects as Food and Feed. 2021 ; 7( 3): 287-299.[citado 2024 set. 30 ] Available from: https://doi.org/10.3920/JIFF2020.0080Vancouver
Lucchese-Cheung T, Aguiar LAK de, Spers EE, Lima LM de. The Brazilians’ sensorial perceptions for novel food: cookies with insect protein [Internet]. Journal of Insects as Food and Feed. 2021 ; 7( 3): 287-299.[citado 2024 set. 30 ] Available from: https://doi.org/10.3920/JIFF2020.0080
