Peer-reviewed articles

Improved eating quality of seafood: the link between sensory characteristics, consumer likings and attitudes. In: Improving seafood products for the consumer

Authors: Emilía Martinsdóttir, Kolbrún Sveinsdóttir, D. Green-Petersen, G. Hyldig and R. Schelvis

Version: Cambridge, Woodhead Publishing Ltd.

Publication year: 2008

Summary:

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