Sensory evaluation of seafood: general principles and guidelines

E. Martinsdottir, A.A.M. Schelvis-Smit, G. Hyldig, K. Sveinsdottir

Research output: Chapter in Book/Report/Conference proceedingChapter

6 Citations (Scopus)
Original languageEnglish
Title of host publicationFishery Products. Quality, safety and authenticity
EditorsH. Rehbein, J. Oehlenschlaeger
Place of PublicationChichester
PublisherWiley-Blackwell
Pages411-424
Number of pages496
ISBN (Print)9781405141628
Publication statusPublished - 2009

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