Ritgerðir The influence of enzyme activity on physical properties in cod fillet products Höfundur færslu Eftir admin Dagsetning færslu 11/06/2021 Höfundur: Ragnhildur Einarsdóttir Skóli: Háskóli Íslands Tegund: Doktorsritgerð 2009 ← Improved seafood sensory quality for the consumer. Sensory characteristics of different cod products and consumer acceptance → Application of additives in chilled and frozen white fish fillets : Effects on chemical and physiochemical properties
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