Peer-reviewed articles Flavorants from Seafood Byproducts. Handbook of Food Products Manufacturing: Health, Meat, Milk, Poultry, Seafood, and Vegetables Post author By admin Post date 10/06/2007 Authors: Rosa Jonsdottir, Gudrun Olafsdottir, Sigurður Hauksson and Jon Magnus Einarsson Version: John Wiley & Sons Publication year: 2007 Summary: Link to book ← The „Fish & Chips“ project: Microarrays as a standard tool for identification of marine organisms in biodiversity and ecosystem research → Increasing demands on sustainability
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