Skip to main content
. 2020 Dec 31;10(1):68. doi: 10.3390/foods10010068

Figure 6.

Figure 6

Results from the fried boarfish consumer acceptance survey: (a) sensorial evaluation (product’s general appearance, colour, odour, flavour, texture and global appreciation), (b) consumers characterisation (gender percentage), (c) consumers age and (d) buy intention (n = 90).