Essays Ready to eat meals enriched with omega-3 fatty acids - Product development and consumer study Post author By admin Post date 11/06/2021 Author: Valgerður Lilja Jónsdóttir School: University of Iceland Type: Doctoral dissertation 2014 Thesis link ← Mackerel (Scomber scombrus), processing properties. Effect of catching seasons, freezing and cold storage on physical and chemical characteristics of mackerel after heat treatment → Marine Debris in the Coastal Environment of Iceland's Nature Reserve, Hornstrandir - Sources, Consequences and Prevention Measures
MatísMatís