SHAPING THE SENSORY ATTRIBUTES OF SOUS-VIDE CHICKEN BREAST BY THE ADDITION OF NOVEL CONDIMENTS MIXES CONTAINING BLACKCURRANT POMACE

Co-creation, which actively involves consumers in product development, is increasingly used in the food industry to create personalized, innovative products.This approach is especially valuable when designing food for groups with specific dietary needs.

Publication Details

Published
2025-01-01
DOI
https://doi.org/10.30825/4.21-09.2025
Primary Topic
Food Industry and Aquatic Biology
Type
article
Field-Weighted Citation Impact
0.00

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article

SHAPING THE SENSORY ATTRIBUTES OF SOUS-VIDE CHICKEN BREAST BY THE ADDITION OF NOVEL CONDIMENTS MIXES CONTAINING BLACKCURRANT POMACE

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Food Industry and Aquatic Biology
article

SHAPING THE SENSORY ATTRIBUTES OF SOUS-VIDE CHICKEN BREAST BY THE ADDITION OF NOVEL CONDIMENTS MIXES CONTAINING BLACKCURRANT POMACE

article en

Abstract

Co-creation, which actively involves consumers in product development, is increasingly used in the food industry to create personalized, innovative products.This approach is especially valuable when designing food for groups with specific dietary needs.

European Commission, FP7 Science in Society, EIT Food
Zero hunger
Openalex Percentile: Top 82%
Food Industry and Aquatic Biology
DOIOpen Access PDFOpenAlex
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SHAPING THE SENSORY ATTRIBUTES OF SOUS-VIDE CHICKEN BREAST BY THE ADDITION OF NOVEL CONDIMENTS MIXES CONTAINING BLACKCURRANT POMACE · (2025) | TGRS Research Map | TGRS