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Norwegian Consumers’ Skepticism towards Smoke-Flavoring of Salmon—Is It for Real?

The aim of the present study was to explore Norwegian consumers’ attitudes toward smoke-flavoring of cold smoked salmon (CSS), by conducting a digital survey and focus group discussions. Some of the smoke-flavoring techniques, like atomized purified condensed smoke, is considered healthier than conv...

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Detalles Bibliográficos
Autores principales: Waldenstrøm, Lene, Wahlgren, Marte Berg, Strand, Åse, Lerfall, Jørgen, Gaarder, Mari Øvrum
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9323272/
https://www.ncbi.nlm.nih.gov/pubmed/35885413
http://dx.doi.org/10.3390/foods11142170