Sensory Quality of Fish

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Original languageEnglish
Title of host publicationHandbook of Meat, Poultry and Seafood Quality : second edition
Place of PublicationUSA
PublisherWiley-Blackwell
Publication date2012
Edition2
Pages459-478
Chapter30
ISBN (Print)978-0-470-95832-2
Publication statusPublished - 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.