Cross‐cultural sensory and emotions evaluation of chicken‐spice blend by Chinese and Pakistani consumers

This study is aimed at providing a foundation for the acceptability of two traditional spices (Chinese 5‐spice blend “CS” and garam masala “GM”) in addition to using chicken as a carrier food by Chinese and Pakistani consumers. It can promote ethnic food trading by providing the flavor preferences i...

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Veröffentlicht in:	Journal of sensory studies 2023-04, Vol.38 (2), p.n/a
Hauptverfasser:	Andaleeb, Rani, Chen, Yanping, Liu, Zhaokun, Zhang, Yin, Hussain, Muzahir, Lu, Yingshuang, Liu, Yuan
Format:	Artikel
Sprache:	eng
Schlagworte:	Chickens Consumers Emotions Ethnic foods Food Poultry Sensory evaluation Spices
Online-Zugang:	Volltext
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