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Using trendsetting chefs to design new culinary preparations with the "Penjar" tomato
Authors
J. Biarnes
Francesc Casañas Artigas
+6 more
T. Massanes
Marçal Plans Pujolràs
M. Puig-Pey
Mª del Rosario Romero del Castillo Shelly
Joan Simó Cruanyes
H. Vilaseca
Publication date
Publisher
Taylor & Francis Ltd.
Abstract
New food products are normally marketed after research regarding consumers' preferences. As an alternative, we used trendsetting chefs to develop and evaluate products with the traditional, long shelf life
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oai:recercat.cat:2072/250229
Last time updated on 05/04/2020