Testing for consumer preferences of smoked asian sea bass (Barramundi) filet products in Hungary

The present paper discusses the findings of primary research related to the development of smoked fish filet made of the barramundi into a functional food, including product tasting. The study sought to provide information for the target audience, in our case, for consumers in hypermarkets on (1) ab...

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Autores principales: István Szűcs, Ildikó Edit Tikász, Milán Fehér, László Stündl
Formato: article
Lenguaje:EN
Publicado: Taylor & Francis Group 2018
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Acceso en línea:https://doaj.org/article/69987e439b2d45b092f620f9671bd56f
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