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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...
| Autores principales: | , , , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
MDPI
2022
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| 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 |