Please use this identifier to cite or link to this item:
Author(s): Veiros, Marcela
Rocha, Ada
Proença, R.
Smith, Luiza Kent
Title: Assessment of the sensory quality of meat/Fish dishes in a food service at a Portuguese University.
Issue Date: 2008
Abstract: 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. (...)
Subject: Ciências da Saúde, Ciências da saúde
Health sciences, Health sciences
Scientific areas: Ciências médicas e da saúde::Ciências da saúde
Medical and Health sciences::Health sciences
Source: Culinary Arts and Sciences VI. Global, National and Local Perspectives
Document Type: Artigo em Livro de Atas de Conferência Internacional
Rights: restrictedAccess
Appears in Collections:FCNAUP - Artigo em Livro de Atas de Conferência Internacional

Files in This Item:
File Description SizeFormat 
  Restricted Access
759.74 kBAdobe PDF    Request a copy from the Author(s)

Items in DSpace are protected by copyright, with all rights reserved, unless otherwise indicated.