Muxama and other traditional food products obtained from tuna in south Portugal and Spain: review and future perspectives
Abstract There is evidence that consumers perceive fish as healthy (Carlucci D et.al, Appetite 84:212–27,2015; Vanhonacker F et.al, Br Food J 115:508–25,2013; Verbeke W et.al, Public Health Nutr 8:422–9,2005.). Historically, the development of (traditional) processing techniques allowed for the pres...
| Main Authors: | , |
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| Format: | Article |
| Language: | English |
| Published: |
BMC
2019-12-01
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| Series: | Journal of Ethnic Foods |
| Subjects: | |
| Online Access: | https://doi.org/10.1186/s42779-019-0022-6 |