Consumers’ acceptability and perception of edible insects as an emerging protein source

HIGHLIGHTS

• who: Marta Ros-Baru00f3 and collaborators from the Faculty of Health Sciences, Open University of Catalonia (UOC), Barcelona, Spain have published the research: Consumersu2019 Acceptability and Perception of Edible Insects as an Emerging Protein Source, in the Journal: (JOURNAL) of 26/Nov/2022
• what: Disgust lack of custom and food safety were the main reasons for avoiding insect consumption. The aim of this study is to explore the opinions of consumers in Mediterranean Europe of insect consumption. Although the majority of study participants would not include insects in thei This study investigated consumer perception of . . .
  

   

  

  If you want to have access to all the content you need to log in!

  Thanks :)

  Username or Email

  Password

  Remember me

  Lost your password?

  If you don't have an account, you can create one here.