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Consumer behaviour
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hotel and restaurant business
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nutritional value
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analysis of hospitality establish-ments
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biogenic amines
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competitiveness
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complex formation
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consumer characteristics
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express bars
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fish products
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fish restaurants
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fish snacks
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Technology audit and production reserves
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Formation of consumer preferences in the fish restaurants menu based on sensory characteristics
Nikitchina, Tatiana
;
Manoli, Tatiana
;
Miroshnichenko, Olena
- In:
Technology audit and production reserves
6
(
2021
)
3/62
,
pp. 33-38
Persistent link: https://www.econbiz.de/10013168779
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