Consumers’ Acceptance, Emotions, and Responsiveness to Informational Cues for Air-Fried Catfish (Ictalurus punctatus) Skin Chips
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DOI: 10.3390/foods12071536
Abstract: Catfish (Ictalurus punctatus) skins, as filleting byproduct, were developed into a crispy snack food via air-frying. Consumers rated catfish skin chips (CSC) across sensory modalities (9-point hedonic scales, a just-about-right scale, and “yes/no” for purchase… read more here.
Keywords: catfish ictalurus; skin chips; ictalurus punctatus; informational cues ... See more keywords