Improving future fish consumption: A case study on developing fish products for preschool children
This study investigates the sensory, nutritional, and microbiological characteristics of various fish products designed for kindergarten consumption. In sensory evaluations, products with 1.6 % salinity were preferred over the adult-oriented 2 %, with sausages, fish kebab, and balls being favored, i...
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| Main Authors: | , , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Elsevier
2025-03-01
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| Series: | Aquaculture Reports |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S235251342500033X |
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