Ritgerðir Ready to eat meals enriched with omega-3 fatty acids – Product development and consumer study Höfundur færslu Eftir admin Dagsetning færslu 11/06/2021 Höfundur: Valgerður Lilja Jónsdóttir Skóli: Háskóli Íslands Tegund: Doktorsritgerð 2014 Tengill á ritgerð ← Mackerel (Scomber scombrus), processing properties. Effect of catching seasons, freezing and cold storage on physical and chemical characteristics of mackerel after heat treatment → Marine Debris in the Coastal Environment of Iceland´s Nature Reserve, Hornstrandir – Sources, Consequences and Prevention Measures
MatísMatís