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Modification of Consumer Perception when Sous-vide Technology is Applied to a Fish-based Product

by Valeria Berrondo and Adriana Gámbaro

Journal of Food and Nutrition Research. 2023, 11(3), 223-231. DOI: 10.12691/jfnr-11-3-7
Pub. Date: March 19, 2023Views: 4087 Downloads: 4481Like: 1

sous-vide burger fish Word Association Dialogue Completion projective acceptability

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