Fish and sensory analysis in the fish chain

Grethe Hyldig, Erling Larsen, Ditte Green-Petersen

Research output: Chapter in Book/Report/Conference proceedingBook chapterResearchpeer-review

Original languageEnglish
Title of host publicationHandbook of meat, poultry & seafood quality
EditorsL.M.L. Nollet, T. Boylston, F. Chen, P.C. Coggins, M.B. Gloria, G. Hyldig, C.R. Kerth, L.H. Mckee, Y.H. Hui
Place of PublicationOxford
PublisherBlackwell Publishing
Publication date2007
Pages499-510
Publication statusPublished - 2007

Cite this

Hyldig, G., Larsen, E., & Green-Petersen, D. (2007). Fish and sensory analysis in the fish chain. In L. M. L. Nollet, T. Boylston, F. Chen, P. C. Coggins, M. B. Gloria, G. Hyldig, C. R. Kerth, L. H. Mckee, & Y. H. Hui (Eds.), Handbook of meat, poultry & seafood quality (pp. 499-510). Blackwell Publishing.