Improved eating quality of seafood: the link between sensory characteristics, consumer likings and attitudes. In: Improving seafood products for the consumer

Höfundar: Emilía Martinsdóttir, Kolbrún Sveinsdóttir, D. Green-Petersen, G. Hyldig and R. Schelvis

Útgáfa: Cambridge, Woodhead Publishing Ltd.

Útgáfuár: 2008