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
Number of pages496
ISBN (Print)9781405141628
Publication statusPublished - 2009

Cite this