Essays The influence of enzyme activity on physical properties in cod fillet products Post author By admin Post date 11/06/2021 Author: Ragnhildur Einarsdóttir School: University of Iceland Type: Doctoral dissertation 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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