Consumer Perceptions of Food Safety of Fried Mussel: Multiple Correspondence Analysis
Yazarlar (4)
Prof. Dr. Demet KOCATEPE Sinop Üniversitesi, Türkiye
Doç. Dr. Bilal Barış Alkan Akdeniz Üniversitesi, Türkiye
Öğr. Gör. İrfan KESKİN Sinop Üniversitesi, Türkiye
Prof. Dr. Yalçın KAYA Sinop Üniversitesi, Türkiye
| Makale Türü |
Özgün Makale
(Diğer hakemli uluslarası dergilerde yayınlanan tam makale)
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| Dergi Adı | Food and Health | ||
| Dergi ISSN | 2602-2834 | ||
| Dergi Tarandığı Indeksler | TR DİZİN | ||
| Makale Dili | İngilizce | Basım Tarihi | 01-2020 |
| Kabul Tarihi | – | Yayınlanma Tarihi | 01-01-2020 |
| Cilt / Sayı / Sayfa | 6 / 1 / 9–19 | DOI | 10.3153/FH20002 |
| Makale Linki | https://scientificwebjournals.com/JFHS/Vol6/issue1/FH20002.pdf | ||
| UAK Araştırma Alanları |
Su Ürünleri İşleme Teknolojileri
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| Özet |
| The conscious society has begun to be more selective about food and the interest in traditional food has increased. Ready to eat foods are sold even on traditional food streets and food safety has been questioned. In the scope of the study, food safety of the fried mussel consumed is investigated. This study aims to evaluate food safety perceptions of fried mussel consumers through a survey conducted in Sinop which is a province of Turkey. Data were collected through a face-to-face survey and 234 respondents joined our research. Multiple correspondence analysis methods were selected to find out the food safety perception of customers. |
| Anahtar Kelimeler |
BM Sürdürülebilir Kalkınma Amaçları
| Atıf Sayıları | |
| Google Scholar | 5 |