Assessment of the sensory quality of meat/Fish dishes in a food service at a Portuguese University.

• Tipo: Artigo em Livro de Atas de Conferência Internacional
• Data: 2008

Autores

Veiros, Marcela (Autor) Outra; Rocha, Ada (Autor) FCNAUP; Proença, R. (Autor) Outra; Smith, Luiza Kent (Autor) Outra

Ata de Conferência Internacional

Título: Culinary Arts and Sciences VI. Global, National and Local Perspectives

Páginas: 229-238

ICCAS08 - Sixth International Conference on Culinary Arts and Sciences: global, national and local perspectives

Stavanger, Noruega, 23 a 27 de Junho de 2008

Classificação Científica

FOS: Ciências médicas e da saúde > Ciências da saúde

CORDIS: Ciências da Saúde

Outras Informações

ID Authenticus: P-010-MNS

Abstract (EN): Eating out is an increasing trend and life style often forces people to eat at their place of work or study. This project was designed to research the client perception of the meat/fish dishes consumed during a week in a food service cafeteria at a Portuguese University. For a week, Assessment of Sensory Quality Questionnaires (ASQQ) with close ended questions on sensory aspects were applied. The assessment scale had 4-point structured hedonic scale, from "totally dislike" to "really like". The ASQQ were handed out to clients as they purchased their meals and retrieved once they had eaten. (...)

Idioma: Inglês

Tipo (Avaliação Docente): Científica