Peer-reviewed articles Improved eating quality of seafood: the link between sensory characteristics, consumer likings and attitudes. In: Improving seafood products for the consumer Post author By admin Post date 10/06/2008 Authors: Emilia Martinsdóttir, Kolbrún Sveinsdóttir, D. Green-Petersen, G. Hyldig and R. Schelvis Version: Cambridge, Woodhead Publishing Ltd. Publication year: 2008 Summary: Link to article ← Volatile compounds suitable for rapid detection as quality indicators of cold smoked salmon (Salmo salar) → Akureyri 12 June: Conference on future challenges in the fisheries sector
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