Factors Influencing Consumers’ Willingness-to-Try Seafood Byproducts

With increasing global demand for seafood, seafood byproducts (SB) utilization can contribute to a more sustainable food supply chain through waste-to-value food product development. However, consumer perceptions of SB (e.g., fish skin and bones) are underexplored. Therefore, this study aims to eval...

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Detalles Bibliográficos
Autores principales: Murillo, Silvia, Ardoin, Ryan, Prinyawiwatkul, Witoon
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10048574/
https://www.ncbi.nlm.nih.gov/pubmed/36981239
http://dx.doi.org/10.3390/foods12061313

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10048574/
https://www.ncbi.nlm.nih.gov/pubmed/36981239
http://dx.doi.org/10.3390/foods12061313

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