Norwegian Consumers' Skepticism towards Smoke-Flavoring of Salmon-Is It for Real?

Waldenstrøm, Lene; Wahlgren, Marte Berg; Strand, Åse; Lerfall, Jørgen; Gaarder, Mari Øvrum

Waldenstrøm, Lene; Wahlgren, Marte Berg; Strand, Åse; Lerfall, Jørgen; Gaarder, Mari Øvrum.

Afiliação

Waldenstrøm L; Department of Biotechnology and Food Science, NTNU-Norwegian University of Science and Technology, NO-7491 Trondheim, Norway.
Wahlgren MB; Department of Biotechnology and Food Science, NTNU-Norwegian University of Science and Technology, NO-7491 Trondheim, Norway.
Strand Å; Department of Biotechnology and Food Science, NTNU-Norwegian University of Science and Technology, NO-7491 Trondheim, Norway.
Lerfall J; Department of Biotechnology and Food Science, NTNU-Norwegian University of Science and Technology, NO-7491 Trondheim, Norway.
Gaarder MØ; Department of Sensory, Consumer and Innovation, Nofima AS, NO-1430 Ås, Norway.

Foods ; 11(14)2022 Jul 21.

Article em En | MEDLINE | ID: mdl-35885413

Palavras-chave

Atlantic salmon; attitude; consumer; curiosity; established beliefs; focus groups; qualitative; quantitative; smoke-flavoring; survey

Texto completo

Imprimir

XML

PubMed Links

Buscar no Google

Texto completo: 1 Base de dados: MEDLINE Tipo de estudo: Qualitative_research Idioma: En Revista: Foods Ano de publicação: 2022 Tipo de documento: Article País de afiliação: Noruega

Texto completo

Imprimir

XML

PubMed Links

Buscar no Google