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Effect of component quality on sensory characteristics of a fish soup
The foodservice industry is a highly competitive branch where customer satisfaction and loyalty is dependent on the price and the quality of the food. To improve cost competitiveness, instead of fresh ingredients, more preprocessed items are used as components in dishes. This may impair the perceive...
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| Udgivet i: | Food Sci Nutr |
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| Main Authors: | , , |
| Format: | Artigo |
| Sprog: | Inglês |
| Udgivet: |
John Wiley and Sons Inc.
2018
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| Fag: | |
| Online adgang: | https://ncbi.nlm.nih.gov/pmc/articles/PMC6060886/ https://ncbi.nlm.nih.gov/pubmed/30065823 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1002/fsn3.661 |
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