Journal of food scienceHumansConsumer BehaviorAnimalsDenmarkTaste
Cross-Cultural Potential of Mild Fish Fillets Preservation Treatment-Based on Consumer Acceptance of Sensory Characteristics.
Evgenia Basdeki, Jonas Yde Junge, Mette Hadberg Løbner, Geraldine Vásquez, Evmorfia Athanasopoulou, Aikaterini Spanou, Theofania Tsironi, Niki Alexi
Published: 202610.1111/1750-3841.70854
Abstract
Nonthermal food product processing technologies demonstrate potential to extend shelf-life while preserving sensory quality; however, limited understanding of cross-cultural consumer preferences often hinders their successful market adoption. This st…
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