Ritgerðir Improved seafood sensory quality for the consumer. Sensory characteristics of different cod products and consumer acceptance Höfundur færslu Eftir admin Dagsetning færslu 11/06/2021 Höfundur: Kolbrún Sveinsdóttir Skóli: Háskóli Íslands Tegund: Doktorsritgerð 2009 Tengill á ritgerð ← Changes in the oral microflora of occlusal surfaces of teeth with the onset of dental caries → The influence of enzyme activity on physical properties in cod fillet products
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