ACCEPTABILITY OF ANCHOVY-BASED (Engraulis anchoita) PREPARATIONS

• Main Authors: Bianca Barbieri Correa da Silva (Author), Ângela Galvan de Lima (Author), Márcia Arocha Gularte (Author), Milton Luiz Pinho Espírito Santo (Author), Fabiana Torma Botelho (Author)
• Format: Book
• Published: Universidade do Estado do Rio de Janeiro, 2013-10-01T00:00:00Z.
• Subjects: article
• Online Access: Connect to this object online.

This study aimed to assess the acceptability of two preparations of Argentine anchovy with 69 untrained panelists of a university in the southern state of Rio Grande do Sul, Brazil, given the importance of fish consumption for health, the need to increase fish consumption by the Brazilian population...