Improved eating quality of seafood: the link between sensory characteristics, consumer liking and attitudes

E. Martinsdóttir, K. Sveinsdóttir, Ditte Green-Petersen, Grethe Hyldig

Research output: Chapter in Book/Report/Conference proceeding › Book chapter › Research › peer-review

Original language	English
Title of host publication	Improving seafood products for the consumer
Editors	T. Børresen
Number of pages	608
Place of Publication	Cambridge
Publisher	British Welding Research Association
Publication date	2008
Pages	40-62
ISBN (Print)	18-45-69019-2
Publication status	Published - 2008

OpenUrl availability

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Improved eating quality of seafood: the link between sensory characteristics, consumer liking and attitudes. / Martinsdóttir, E.; Sveinsdóttir, K.; Green-Petersen, Ditte et al.
Improving seafood products for the consumer. ed. / T. Børresen. Cambridge: British Welding Research Association, 2008. p. 40-62.

Research output: Chapter in Book/Report/Conference proceeding › Book chapter › Research › peer-review

TY - CHAP

T1 - Improved eating quality of seafood: the link between sensory characteristics, consumer liking and attitudes

AU - Martinsdóttir, E.

AU - Sveinsdóttir, K.

AU - Green-Petersen, Ditte

AU - Hyldig, Grethe

PY - 2008

Y1 - 2008

KW - Fiskeprodukter

M3 - Book chapter

SN - 18-45-69019-2

SP - 40

EP - 62

BT - Improving seafood products for the consumer

A2 - Børresen, T.

PB - British Welding Research Association

CY - Cambridge

ER -