Peer-reviewed articles Volatile Aroma Compounds in fish. In: Handbook of Seafood and Seafood Products Analysis Post author By admin Post date 10/06/2009 Authors: Guðrún Ólafsdóttir, Rósa Jónsdóttir Version: Boca Raton, CRC Press Publication year: 2009 Summary: Link to book ← Low Field NMR study on Wild and Farmed Atlantic Cod (Gadus morhua). In: Magnetic Resonance in Food Science. Challenges in a Changing World → TAFT conference in Copenhagen - Matís in the science committee
MatísMatís