Perception of Sensory Quality of wild and Farmed Fish by Experts, consumers, and Chefs or Cooks in the Restaurant Sector

G.B. Olsson, M. Carlehoeg, M. van der Heide, J.B. Luten

Research output: Chapter in Book/Report/Conference proceedingChapterProfessional

3 Citations (Scopus)
Original languageEnglish
Title of host publicationHandbook of Meat, Poultry and Seafood Quality
EditorsL.M.L. Nollet
Place of PublicationOxford
Number of pages744
ISBN (Print)9780813824468
Publication statusPublished - 2007


  • Chefs
  • Consumers
  • Cooks
  • Sensory quality
  • Wild fish

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