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 proceedingBook chapterResearchpeer-review

Original languageEnglish
Title of host publicationImproving seafood products for the consumer
EditorsT. Børresen
Number of pages608
Place of PublicationCambridge
PublisherBritish Welding Research Association
Publication date2008
Pages40-62
ISBN (Print)18-45-69019-2
Publication statusPublished - 2008

Cite this

Martinsdóttir, E., Sveinsdóttir, K., Green-Petersen, D., & Hyldig, G. (2008). Improved eating quality of seafood: the link between sensory characteristics, consumer liking and attitudes. In T. Børresen (Ed.), Improving seafood products for the consumer (pp. 40-62). British Welding Research Association.