| Original language | English |
|---|---|
| Title of host publication | Handbook of Meat, Poultry and Seafood Quality : second edition |
| Place of Publication | USA |
| Publisher | Wiley-Blackwell |
| Publication date | 2012 |
| Edition | 2 |
| Pages | 459-478 |
| Chapter | 30 |
| ISBN (Print) | 978-0-470-95832-2 |
| Publication status | Published - 2012 |
Cite this
Hyldig, G. (2012). Sensory Quality of Fish. In Handbook of Meat, Poultry and Seafood Quality: second edition (2 ed., pp. 459-478). Wiley-Blackwell.