Beyond raw: Investigating alternative preparation methods as a tool to increase acceptance of oysters in Sweden

Author:

Costa ElenaORCID,Wrange Anna-Lisa,Collier Elizabeth S.,Niimi Jun,Strand Åsa

Publisher

Elsevier BV

Subject

Food Science

Reference20 articles.

1. Restaurangpersonalens Uppfattningar Om Ostronkonsumtion – En Kvalitativ Studie På Fem Restauranger I Göteborg;Björklund,2009

2. Borthwick, L., Bergman, K., Ziegler, F., 2019. Svensk konsumtion av sjömat, RISE Report 2019:27, ISBN: 978-91-88907-53-0.

3. Perception of oyster-based products by French consumers. The effects of processing and role of social representations;Debucquet;Appetite,2012

4. How people's food disgust sensitivity shapes their eating and food behaviour;Egolf;Appetite,2018

5. Characteristics and Development Strategies of Oyster Markets around The Atlantic;Fitzgerald,2022

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