Sensory aspects of heat treated seafood

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

Original languageEnglish
Title of host publicationSensory Analysis of Foods of Animal Origin
PublisherTaylor & Francis
Publication date2010
ISBN (Print)9781439847954
Publication statusPublished - 2010

Cite this

Hyldig, G. (2010). Sensory aspects of heat treated seafood. In Sensory Analysis of Foods of Animal Origin Taylor & Francis.