Effect of component quality on sensory characteristics of a fish soup

@article{Kumpulainen2018EffectOC,
  title={Effect of component quality on sensory characteristics of a fish soup},
  author={Tommi E M Kumpulainen and M. Sandell and A. Hopia},
  journal={Food Science \& Nutrition},
  year={2018},
  volume={6},
  pages={1220 - 1228}
}
Abstract The foodservice industry is a highly competitive branch where customer satisfaction and loyalty is dependent on the price and the quality of the food. To improve cost competitiveness, instead of fresh ingredients, more preprocessed items are used as components in dishes. This may impair the perceived product quality, and thus potentially decrease customer satisfaction. The effects of the component quality on a single dish were tested by serving fish soup in a consumer study (n = 205… Expand
1 Citations

References

SHOWING 1-10 OF 59 REFERENCES
Sensory analysis for food and beverage quality control
The potential of foodservice systems for satisfying consumer needs
Consumer acceptance of meals and meal components
...
1
2
3
4
5
...