THE ELABORATION AND THE EVALUATION OF THE ACCEPTABILITY OF THE FISH BURGER OF ACARÁ-AÇÚ (LOBOTESSURINAMENSIS) IN THE MACAPAENSE MARKET – AP, BRAZIL
The increasing consumer market requires innovative and quality products to respond to demand; thereby it is necessary that new experiments of new products are performed. Furthermore, a sensory analysis is a quick and an effective method to evaluate the acceptability of new food products. Therefore,...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Universidade do Estado do Rio de Janeiro
2016-12-01
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| Series: | Demetra |
| Subjects: | |
| Online Access: | https://www.e-publicacoes.uerj.br/index.php/demetra/article/view/18445 |