Please use this identifier to cite or link to this item: https://hdl.handle.net/10419/206048 
Year of Publication: 
2018
Citation: 
[Journal:] Cogent Business & Management [ISSN:] 2331-1975 [Volume:] 5 [Publisher:] Taylor & Francis [Place:] Abingdon [Year:] 2018
Publisher: 
Taylor & Francis, Abingdon
Abstract: 
The present paper discusses the findings of primary research related to the development of smoked fish filet made of the barramundi into a functional food, including product tasting. The study sought to provide information for the target audience, in our case, for consumers in hypermarkets on (1) about their certain fish consumption habits, (2) their attitudes towards conscious fish consumption, (3) the reputation of the barramundi brought to the domestic market recently and the related considerations of consumers and (4) consumers’ perceptions of the latest product development, smoked barramundi enriched with substances of positive nutritional benefits (e.g. vitamin complex, pumpkin seed oil, Gingko Biloba extract, Sylibum marianum oil, etc.). On the basis of the research, it can be concluded that product development is on the right track, it fulfils all the habits, expectations and demands of the target audience for fish consumption.
Persistent Identifier of the first edition: 
Creative Commons License: 
cc-by Logo
Document Type: 
Article

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