Consumer preference for label presentations of freshness, taste, and serving suggestion on fresh fish packages of Japanese flounder Paralichthys olivaceus
Author:
Funder
Japan Fisheries Research and Education Agency
Publisher
Springer Science and Business Media LLC
Link
https://link.springer.com/content/pdf/10.1007/s12562-024-01779-w.pdf
Reference67 articles.
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2. Ankamah-Yeboah I, Jacobsen JB, Olsen SB (2018) Innovating out of the fishmeal trap: the role of insect-based fish feed in consumers’ preferences for fish attributes. Br Food J 120(10):2395–2410
3. Aoki T, Takada K, Kunisaki N (1991) On the study of proximate composition, mineral, fatty acid, free amino acid, muscle hardness, and color difference of six species of wild and cultured fishes. Nippon Suisan Gakkaishi 57(10):1927–1934 (in Japanese with English abstract)
4. Ariji M (2010) Conjoint analysis of consumer preference for bluefin tuna. Fish Sci 76(6):1023–1028
5. Ariji M (2011) A quantitative analysis for regional differences of tuna consumption. J Int Fish 10:27–41 (in Japanese with English abstract)
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