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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: 4087Downloads: 4478
sous-vide burger fish Word Association Dialogue Completion projective acceptability
Abstract Full Text PDF (177 KB) Full Text HTML Full Text ePUB (212 KB)
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