THE ELABORATION AND THE EVALUATION OF THE ACCEPTABILITY OF THE FISH BURGER OF ACARÁ-AÇÚ (LOBOTESSURINAMENSIS) IN THE MACAPAENSE MARKET - AP, BRAZIL

• Main Authors: Marilu Teixeira Amaral (Author), Fredson Costa Rodrigues (Author), Pauliana Leão de Souza (Author), Érica Antunes Jimenez (Author)
• Format: Book
• Published: Universidade do Estado do Rio de Janeiro, 2016-12-01T00:00:00Z.
• Subjects: article
• Online Access: Connect to this object online.

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,...