PAVELKOVÁ, A.; HASCIK, P. THE EFFECT OF THE CRICKET POWDER ADDITION ON THE CHEMICAL COMPOSITION OF PORK SAUSAGES. Journal of microbiology, biotechnology and food sciences, [S. l.], v. 15, n. 1, p. e11466, 2025. DOI: 10.55251/jmbfs.11466. Disponível em: https://office2.jmbfs.org/index.php/JMBFS/article/view/11466. Acesso em: 25 apr. 2026.