Cross‐Cultural Potential of Mild Fish Fillets Preservation Treatment‐Based on Consumer Acceptance of Sensory Characteristics

Evgenia Basdeki, Jonas Yde Junge, Mette Hadberg Løbner, Geraldine Vásquez, Evmorfia Athanasopoulou, Aikaterini Spanou, Theofania Tsironi, Niki Alexi

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DOI: 10.1111/1750-3841.70854
Published: 2026-01
Container: Journal of Food Science
Publisher: Wiley
Open access: unknown

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Cite this work

BibTeX

@article{allodium:10.1111/1750-3841.70854,
  title = {Cross‐Cultural Potential of Mild Fish Fillets Preservation Treatment‐Based on Consumer Acceptance of Sensory Characteristics},
  author = {Evgenia Basdeki and Jonas Yde Junge and Mette Hadberg Løbner and Geraldine Vásquez and Evmorfia Athanasopoulou and Aikaterini Spanou and Theofania Tsironi and Niki Alexi},
  year = {2026},
  journal = {Journal of Food Science},
  doi = {10.1111/1750-3841.70854},
  url = {https://doi.org/10.1111/1750-3841.70854}
}

RIS

TY  - JOUR
TI  - Cross‐Cultural Potential of Mild Fish Fillets Preservation Treatment‐Based on Consumer Acceptance of Sensory Characteristics
AU  - Evgenia Basdeki
AU  - Jonas Yde Junge
AU  - Mette Hadberg Løbner
AU  - Geraldine Vásquez
AU  - Evmorfia Athanasopoulou
AU  - Aikaterini Spanou
AU  - Theofania Tsironi
AU  - Niki Alexi
PY  - 2026
JO  - Journal of Food Science
DO  - 10.1111/1750-3841.70854
UR  - https://doi.org/10.1111/1750-3841.70854
ER  -

APA

Basdeki, E., Junge, J. Y., Løbner, M. H., Vásquez, G., Athanasopoulou, E., Spanou, A., Tsironi, T., & Alexi, N. (2026). Cross‐Cultural Potential of Mild Fish Fillets Preservation Treatment‐Based on Consumer Acceptance of Sensory Characteristics. Journal of Food Science. https://doi.org/10.1111/1750-3841.70854

Source records

crossref · retrieved 2026-09-25T19:48:37.317Z