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

• Váldodahkkit: Marilu Teixeira Amaral (Dahkki), Fredson Costa Rodrigues (Dahkki), Pauliana Leão de Souza (Dahkki), Érica Antunes Jimenez (Dahkki)
• Materiálatiipa: Girji
• Almmustuhtton: Universidade do Estado do Rio de Janeiro, 2016-12-01T00:00:00Z.
• Fáttát: article
• Liŋkkat: 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,...