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...

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Үндсэн зохиолчид:	Maja Paunić, Jasmina Lazarević, Dubravka Škrobot, Ivana Čabarkapa, Stefan Šmugović, Milica Vidosavljević, Miloš Županjac
Формат:	Artigo
Хэл сонгох:	Inglês
Хэвлэсэн:	MDPI AG 2025-05-01
Цуврал:	Foods
Нөхцлүүд:	<i>Faxonius limosus</i> sensory evaluation perception of crayfish attitudes of chefs
Онлайн хандалт:	https://www.mdpi.com/2304-8158/14/11/1898
Шошгууд:	Шошго нэмэх Шошго байхгүй, Энэхүү баримтыг шошголох эхний хүн болох!