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,...
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| Main Authors: | , , , |
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| Format: | Book |
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Universidade do Estado do Rio de Janeiro,
2016-12-01T00:00:00Z.
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