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Taylor and Francis Group, Journal of Culinary Science and Technology, 3(12), p. 196-214, 2014

DOI: 10.1080/15428052.2014.880099

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Using trendsetting chefs to design new culinary preparations with the "Penjar" tomato

Journal article published in 2014 by Mª del Rosario Romero del Castillo Shelly, M. Puig-Pey, J. Biarnes, H. Vilaseca, Joan Simó Cruanyes ORCID, Marçal Plans Pujolràs ORCID, Francesc Casañas Artigas, T. Massanes
This paper is available in a repository.
This paper is available in a repository.

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Abstract

New food products are normally marketed after research regarding consumers' preferences. As an alternative, we used trendsetting chefs to develop and evaluate products with the traditional, long shelf life, ; Postprint (published version)