Momchilova M, Gradinarska-Ivanova D, Yordanov D, Zsivanovits G, Pats N. Effect of different protein sources (plant, cricket powder and microalgae) on the technological and functional properties and sensory characteristics of pork meatballs. meat_technology [Internet]. 5Aug.2024 [cited 3Jun.2025];65(1):25-. Available from: http://www.journalmeattechnology.com/index.php/meat_technology/article/view/2024.65.1.3