Chefs’ Attitudes and Sensory Analysis of Invasive Crayfish (<i>Faxonius limosus</i>) Meat: Psychological and Culinary Aspects
Considering the growing significance of sustainable gastronomy and the need for controlling the populations of invasive species, the aim of this study is to explore chefs’ attitudes toward the sensory and psychological aspects of using invasive crayfish meat (<i>Faxonius limosus</i>) from the Danube...
Kaydedildi:
| Asıl Yazarlar: | , , , , , , |
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| Materyal Türü: | Artigo |
| Dil: | Inglês |
| Baskı/Yayın Bilgisi: |
MDPI AG
2025-05-01
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| Seri Bilgileri: | Foods |
| Konular: | |
| Online Erişim: | https://www.mdpi.com/2304-8158/14/11/1898 |
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