Norwegian consumers’ skepticism towards smoke-flavoring of salmon—is it for real?

HIGHLIGHTS

• who: Lene Waldenstru00f8m and collaborators from the Department of Biotechnology and Food Science, University of Science and Technology have published the paper: Norwegian Consumersu2019 Skepticism towards Smoke-Flavoring of Salmonu2014Is It for Real?, in the Journal: Foods 2022, 11, 2170. of 21/07/2022
• what: The aim of this study was to explore attitudes toward of cold smoked (CSS) by conducting a digital survey and focus group discussions. The personal attitudes may have influenced the study, even though the authors strived for a neutral and objective approach. The aim of the digital survey was to . . .
  

   

  

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