Consumer-consumption characteristics of ready-to-eat sous vide food products within the habitual context of the household
Abstract Preparing cooked food by sous vide is an alternative for the design of products that permit the consumer to eat quickly and practically, without losing the sensory and nutritional characteristics of foods. This study aimed to determine the sensory properties, the overall liking, and the con...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Instituto de Tecnologia de Alimentos (ITAL)
2022-04-01
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| Series: | Brazilian Journal of Food Technology |
| Subjects: | |
| Online Access: | http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1981-67232022000100415&tlng=en |