Figure 2. Average values and standard deviation of anchoita and sardine for hedonic scale, buying intention and acceptance rate


Canned Anchoita (Engraulis Anchoita): Technological Process and Sensory Analysis - an Alternative for Human Feed

Roger Vasques Marques, Helena Genevez Porto Azambuja, Denise Back Perius, Gustavo Amaro Bittencourt, Rodrigo Bilhalva Moncks, Érico Kunde Corrêa, Milton Luiz Pinho Espírito Santo

American Journal of Food Science and Technology. 2013, 1(3), 18-24 doi:10.12691/ajfst-1-3-2