Peer-reviewed articles Quality Index Method. In: Sensory Analysis of Foods of Animal Origin Post author By admin Post date 10/06/2010 Authors: Grethe Hyldig, Emilia Martinsdóttir, Kolbrún Sveinsdóttir, Rian Schelvis, Allan Bremner Version: Boca Raton, CRC Press Publication year: 2010 Summary: Link to book ← Matís participates in and organizes together with others at the 12th International Deep Sea Conference which is held in Iceland 8-11. June → New project at Matís - Bioactive surimi developed from by-products
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