Forbruger orienteret sensorisk kvalitets model for fisk og fiskeprodukter

Green-Petersen, Ditte (PhD Student)
Hyldig, Grethe (Main Supervisor)
Jørgensen, Bo Munk (Supervisor)
Nielsen, Jette (Supervisor)
Nielsen, Henrik Hauch (Examiner)
Wendin, Karin (Examiner)
Brunsø, Karen (Examiner)

National Food Institute

Status	Finished
Effective start/end date	01/11/2004 → 23/06/2010

Funding

Ansat eksternt

Sensory quality of seafood – in the chain from catch to consumption
Green-Petersen, D., 2010, Kgs. Lyngby, Denmark: Technical University of Denmark. 166 p.
Research output: Book/Report › Ph.D. thesis

Open Access
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