Sensory evaluation of seafood - General principles and Guidelines

E. Martinsdóttir, R. Schelvis, Grethe Hyldig, K. Sveinsdóttir

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

Original languageEnglish
Title of host publicationMethods of Assessing Quality and Safety of Seafood
EditorsJ. Oehlenschläger
PublisherBlackwell Publishing
Publication date2008
Publication statusPublished - 2008

Cite this

Martinsdóttir, E., Schelvis, R., Hyldig, G., & Sveinsdóttir, K. (2008). Sensory evaluation of seafood - General principles and Guidelines. In J. Oehlenschläger (Ed.), Methods of Assessing Quality and Safety of Seafood Blackwell Publishing.