Sensory evaluation of seafood - General principles and Guidelines - DTU Orbit

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Sensory evaluation of seafood - General principles and Guidelines

Publication: Research - peer-review › Book chapter – Annual report year: 2008

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Author: Martinsdóttir, E.
Author: Schelvis, R.
Author: Hyldig, Grethe
Section for Aquatic Process and Product Technology, National Institute of Aquatic Resources, Technical University of Denmark, Søltofts Plads, Bygn. 221, 2800, Kgs. Lyngby
Email:
Author: Sveinsdóttir, K.

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Original language	English
Title	Methods of Assessing Quality and Safety of Seafood
Editors	J. Oehlenschläger
Publisher	Blackwell
Publication date	2008
State	Published

ID: 3126188